Lettuce And Herb Soup Recipes

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.

CHILLED PEA, LETTUCE AND HERB SOUP

Steps:

• Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
• Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
• Serve, garnishing with additional chives, tarragon and/or mint.

GARDEN VEGETABLE & HERB SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

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.

CHILLED SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP

Steps:

• Sweat the spring onions in the oil or butter until soft, then add the peas and lettuce. Pour over two-thirds of the stock, bring to the boil and simmer gently for 5 minutes, or until the peas are tender.
• Remove from the heat and add the lovage leaves then blend the soup with a hand blender or in a liquidiser. Thin the soup to your preferred texture with the remaining stock. Season to taste with salt and pepper.
• Place the soup in a container and chill in the fridge for at least 2 to 3 hours. Serve chilled with chopped lovage leaves and a swirl of cream.

LETTUCE AND HERB SOUP

Steps:

• Bring wine and 1 cup water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover and steam until wilted, about 3 minutes. Place leaves in a blender with bread, buttermilk and garlic. Blend until smooth. Stir in scallions, herbs, lemon juice, salt and pepper to taste. Refrigerate until chilled. Taste and adjust salt. needed. Divide among 4 bowls and serve immediately.