Easylettucesoup Recipes

EASY LETTUCE SOUP

Steps:

• Cook onion in butter till soft.
• Add lettuce, then flour, then broth.
• Boil 1 minute, stirring.
• Pour in blender and add milk, salt& pepper, nutmeg, and paprika.
• Blend for a minute, then return to pot and reheat.

EASY TACO SOUP

Steps:

• Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
• Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

LETTUCE SOUP

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.

LETTUCE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
• Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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.

ROMANIAN LETTUCE SOUP

Steps:

• Cook slowly chopped onion and garlic in oil until soft but not brown.
• Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
• Add salt, pepper, water and simmer 15 minutes.
• Add lemon juice and simmer 5 more minutes.
• Meanwhile, beat yolk in large serving bowl and add cream.
• Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
• Do not cook again. Sprinkle chopped parsley on top.

LETTUCE SOUP

Steps:

• Stack lettuce leaves and cut into thin shreds. In a 3-quart saucepan gently simmer lettuce, broth, and water, covered, 40 minutes. In a blender purée soup in 2 batches with butter, nutmeg, and salt and pepper to taste until smooth (use caution when blending hot liquids), transferring as blended to another saucepan. Heat soup over moderately high heat until hot.