Cream Of Lettuce Soup Recipes

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LETTUCE SOUP



Lettuce Soup image

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce. Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

Provided by Pamela

Categories     Main Course     Side Dish     Soup

Time 22m

Number Of Ingredients 9

2 tablespoons olive oil
1 clove garlic - minced
1 head lettuce (12-16 oz head, leaves separated and lightly chopped. Any lettuce works, but Bibb is best.)
1 tablespoon dried parsley
2 teaspoons dried oregano
2 cups chicken or vegetable broth
1/2 cup heavy cream + additional to garnish
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat olive oil on medium heat in medium sized pot.
  • When hot, add the garlic until slightly brown.
  • Add your lettuce, parsley and oregano and stir until lettuce is wilted.
  • Add your chicken broth and simmer uncovered for 20 minutes.
  • Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
  • Transfer back to pot.
  • Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
  • Serve, garnish with additional heavy cream on top if desired.

LETTUCE SOUP



Lettuce Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/4 teaspoon pepper
Chive blossoms, for garnishing, optional
2 tablespoons olive oil
1 cup sliced onion
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads Boston lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt

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.

LETTUCE SOUP



Lettuce Soup image

An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.

Categories     Soup/Stew     Leafy Green     Potato     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Steps:

  • Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

CREAM OF LETTUCE SOUP



Cream Of Lettuce Soup image

Provided by Jacques Pepin

Categories     dinner, soups and stews, appetizer

Time 4h

Yield 8 servings

Number Of Ingredients 12

3 pounds turkey bones
12 cups water
1 teaspoon thyme leaves
12 bay leaves
1/2 teaspoon crushed peppercorns
3 tablespoons butter
1 cup coarsely chopped onions
1 cup coarsely chopped leeks
1 pound peeled potatoes, cut into 1-inch cubes
1 teaspoon salt
1 medium head Boston lettuce (about 5 ounces), cut into a chiffonnade
2 tablespoons butter

Steps:

  • For the stock cover the bones with 12 cups of water and bring to a boil. Add the seasonings and boil gently for three hours, then drain. It will yield about eight cups. If necessary, reduce further, to get the eight cups, or add water enough to attain the proper amount.
  • For the soup, heat the butter in a stockpot. When hot, add the onions and leeks and saute for two minutes. Add the stock, potatoes and salt. Bring to a boil and boil gently, partially covered, for 45 minutes. Strain, reserving the liquid, and process the solids in a food processor until very smooth. Combine with the reserved liquid. (Note: If the liquids and solids are processed together, the mixture tends to be too foamy.)
  • For the garnish, separate the lettuce into leaves and wash them thoroughly. Pile the leaves together and cut into thin strips (chiffonnade). Melt the butter in a stainless-steel saucepan and add the lettuce. Cook for one to two minutes, until wilted.
  • Combine the garnish with the soup at serving time. Serve hot or cold.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 560 milligrams, Sugar 2 grams, TransFat 0 grams

CREAM OF LETTUCE SOUP (FROM MY GREAT RECIPES)



Cream of Lettuce Soup (From My Great Recipes) image

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

3 tablespoons butter or 3 tablespoons margarine
1 onion, sliced
1 leek, finely chopped, including some of the green part
2 tablespoons all-purpose flour
1 iceberg lettuce, sliced
1 (10 ounce) package frozen peas
4 cups chicken broth
salt and pepper
1/4 cup whipping cream
sour cream (optional)

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



Cream Of Lettuce Soup image

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

60 g butter
3 -4 cloves garlic, crushed
1 teaspoon dried tarragon
1 bunch chopped parsley
1 onion, chopped
1 green pepper, chopped
1 large lettuce, shredded
1 bunch watercress, chopped
4 cups chicken stock
salt and pepper, to taste
1 cup milk
2 egg yolks
1 cup scalded cream
finely chopped parsley or spring onion (for garnishing)

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 LETTUCE SOUP



Cream of Lettuce Soup image

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

1 1/2 tablespoons olive oil
2 medium onions, chopped
3 to 4 cloves garlic, minced
2 1/2 cups water with 1 vegetable bouillon cube, or other stock option (page 9)
10 cups coarsely chopped tender green lettuce such as Boston or bibb
1/2 cup minced fresh herbs (choose from a mixture of chives, dill, oregano, basil, and parsley)
One 12.3-ounce package firm silken tofu, or one 16-ounce can cannellini beans, drained and rinsed
1 to 2 cups rice milk, or as needed
Juice of 1/2 lemon, or more to taste
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7), optional

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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