LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
CREAM OF LETTUCE SOUP (FROM MY GREAT RECIPES)
Here is a soup that is elegant, easy to make and tastes terrific. However, do not cook it longer than 3 minutes as the ingredients do not require longer cooking and it will lose color and flavor. The soup is equally delicious served hot in winter or served cold on a hot summer's day.
Provided by justmeterri
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy saucepan. Add onion and leek. Saute for 5 minutes without letting them brown.
- Stir in flour, combining it well with onion and leek.
- Add lettuce, frozen peas and chicken broth. Season with salt and pepper.
- Bring to boiling. Simmer for 3 minutes. Remove from heat. Cool a little and blend in cream.
- Puree in blender. Return to saucepan and reheat to serve or serve well chilled with a dollop of sour cream, if you wish.
CREAM OF LETTUCE SOUP
This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated.
Provided by Karin...
Categories One Dish Meal
Time 40m
Yield 10-12 cups of Cream Of Lettuce Soup, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a deep pan.
- Add the onion, garlic, green pepper and tarragon.
- Saute 3-4 minutes.
- Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
- Stir in the stock and bring to the boil.
- Reduce heat, cover and simmer for about 20 minutes.
- Remove from heat and put through a blender to puree.
- A handheld is ideal for doing this!
- Return to a clean pan, heat, season with salt and pepper and stir in milk.
- Bring to simmering point.
- Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
- Stir into soup.
- HEAT, but do NOT BOIL!
- Serve garnished with finely chopped parsley and/or spring onions.
CREAM OF SHRIMP SOUP
Make and share this Cream of Shrimp Soup recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan melt the butter over medium heat.
- Add the carrots, onion, celery, potato and shrimp shells.
- Saute until the onion is translucent and the shells turn pink, around 3 minutes.
- Add the stock, cream, thyme, bay and all but 25 shrimp.
- Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
- In small batches puree the soup in a food mill or food processor.
- Force puree through a strainer.
- Return the soup to the pan and season to taste with the salt and pepper.
- Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
- Ladle into 6 bowls with 5 shrimp in each.
- Garnish with chopped parsley.
CREAM OF SHRIMP SOUP
This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted.
Provided by Normaone
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 T olive oil over medium heat in a large saucepan.
- Add reserved shrimp shells and saute'stirring for 5 minutes.
- Add stock, vermouth, and bay leaf.
- Bring to a boil, reduce heat and simmer 25 minutes.
- Strain stock into a bowl.
- Heat remaining T olive oil in the same saucepan over medium heat.
- Add onion, carrot, and garlic, saute' 5 minutes.
- Add tomatoe paste and cayenne, blending well.
- Add tomatoes with juices and shrimp stock.
- Simmer 5 minutes.
- Melt butter in a large skillet over medium heat and add shrimp.
- Saute 2 minutes.
- Remove from heat.
- Add brandy and carefully ignite.
- After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
- Place 6 shrimp in a bowl and set aside.
- Mix remaining shrimp into soup.
- Add cream to skillet, bring to boil and add to soup.
- In a food processor or blender, puree soup in batches.
- Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
- Bring to a simmer.
- Season to taste.
- Ladle into bowls, topping each bowl with 1 reserved shrimp.
Nutrition Facts : Calories 324.5, Fat 20.2, SaturatedFat 9.3, Cholesterol 162.4, Sodium 599.3, Carbohydrate 10.6, Fiber 1.9, Sugar 4.8, Protein 20.7
MY CREAM OF LETTUCE SOUP
Don't knock it till you try it! This is extremely low cal. If you use fat free cottage cheese you get 40 calories for 1/4 cup. Boullion cube is 5 calories and 3 cups of lettuce is under 20 calories. So the whole things is less than 65 calories but tastes rich and creamy.
Provided by kate09
Categories Greens
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place clove of garlic into food processor, add fresh shredded lettuce and puree. The leaves of lettuce will not cut up too well but don't worry about it.
- Place the lettuce and garlic into a microwave-safe bowl and add a crushed boullion cube. Add 1/4 cup water. Microwave on high for 2 minutes.
- Puree mixture. Stir in 1/4 cup cottage cheese. Don't puree if you like the curd. Add more water if its too thick for your taste.
- Microwave on high for 2 more minutes.
- Season with ground black pepper and any other spices you wish.
Nutrition Facts : Calories 57.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 3.1, Sodium 1107.2, Carbohydrate 7.2, Fiber 1.5, Sugar 2.2, Protein 6.1
CREAM OF LETTUCE SOUP
Make and share this Cream of Lettuce Soup recipe from Food.com.
Provided by Sauce Lover
Categories Low Protein
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter over medium heat in pot, add bacon,onion and cook until onion is tender, about 5 minutes. Bacon should be crisp at this point.
- Add lettuce and cook until lettuce is completely tender, about 6 minutes. Sprinkle with flour and cook 1 more minute, stirring once or twice.
- Add milk and cream and season with salt and pepper. Add nutmeg. Increase heat, bring soup to a boil, reduce heat and simmer 5 minutes. Garnish with croutons and grated Parmesan cheese.
Nutrition Facts : Calories 482.8, Fat 42.4, SaturatedFat 22.6, Cholesterol 125.5, Sodium 662.6, Carbohydrate 16.7, Fiber 2, Sugar 2.3, Protein 10.8
CREAM OF LETTUCE SOUP
Cheddar-Oat Griddle Biscuits (page 153) provide a nice contrast to the mild flavor of this pleasant summer soup. Or try it with Garlic Croutons (page 159), if you'd prefer a little crunch.
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until the onions are lightly browned.
- Add the water with bouillon cube and 8 cups of the lettuce, reserving the rest. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Stir in the herbs and remove from the heat.
- With a slotted spoon, transfer the solid ingredients to a food processor along with the tofu, and puree, in batches, if necessary, until smooth. Or add the tofu to the soup pot, insert an immersion blender, and puree until smooth.
- Return to the soup pot or to a serving container. Stir in enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, salt, and pepper. This soup needs a good amount of each to bring up the flavor, so be generous yet judicious.
- Cut the reserved lettuce into fine shreds and stir in. Allow to cool to room temperature. Serve at room temperature or chill the soup in the refrigerator for at least an hour before serving. Top each serving with a dollop of sour cream, if desired.
- Per serving:
- Calories: 122
- Total fat: 6g
- Protein: 6g
- Fiber: 2g
- Carbohydrate: 12g
- Cholesterol: 0mg
- Sodium: 68mg
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