Lettuce And Potato Soup Recipes

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LETTUCE AND POTATO SOUP



Lettuce and Potato Soup image

This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green parts only, sliced and rinsed well
2 garlic cloves, minced
1 1/4 to 1 1/2 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
6 cups chicken stock, vegetable stock, or water
A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
  • Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
  • Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams

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.

EASY LEEK AND POTATO SOUP



Easy Leek and Potato Soup image

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Provided by tellytubby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
  • Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

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.

BACON, LETTUCE AND TOMATO SANDWICH SOUP



Bacon, Lettuce and Tomato Sandwich Soup image

Make and share this Bacon, Lettuce and Tomato Sandwich Soup recipe from Food.com.

Provided by Malriah

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 lb cooked bacon, drained
1 head romaine lettuce, sliced
3 seeded tomatoes, diced
1/4 lb butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup diced garlic
1/2 cup flour
1 quart chicken stock
1 pint heavy whipping cream
1 pinch thyme
1 pinch basil
salt and black pepper
1 cup toasted crouton

Steps:

  • In a heavy bottom Dutch oven melt butter over medium high heat.
  • Add bacon and sauté two to three minutes.
  • Add onions, celery, bell pepper and garlic.
  • Sauté three to five minutes or until vegetables are wilted.
  • Sprinkle in flour and, using a wire whisk, blend well into bacon/vegetable mixture.
  • Add chicken stock, stirring constantly, until well incorporated.
  • Add lettuces and tomatoes and fold well into the soup.
  • Add heavy whipping cream.
  • Season to taste using thyme, basil, salt and pepper and allow to cook for an additional fifteen minutes.
  • When ready to serve, ladle soup into individual bowls and garnish with toasted croutons.

Nutrition Facts : Calories 1168.4, Fat 95.1, SaturatedFat 50.8, Cholesterol 293.6, Sodium 1983.5, Carbohydrate 45.6, Fiber 6.3, Sugar 9.8, Protein 36.1

WARM POTATO-LETTUCE SOUP WITH COLD SEAFOOD



Warm Potato-Lettuce Soup With Cold Seafood image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 30m

Yield Eight servings

Number Of Ingredients 16

4 medium baking potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
2 cloves garlic, peeled and minced
1 1/2 cups white wine
4 large heads Boston lettuce, cored
1 1/2 cups heavy cream
4 teaspoons kosher salt
Freshly ground pepper to taste
4 1 1/2-pound lobsters, steamed and shelled
1 pound cooked shrimp, shelled and deveined
1 pound lump crab meat, picked over for shells
4 red snapper fillets, steamed and cut into 1-inch chunks
1/2 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1/4 cup chopped fresh chives

Steps:

  • To make the soup, boil the potatoes until tender. Drain, reserving the liquid. Pass the potatoes through a ricer. Set aside the liquid and potatoes.
  • Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the wine and bring to a boil. Add the cored lettuce, lower the heat, cover and cook until wilted, about 2 minutes. Place the mixture in a blender and blend until smooth.
  • Place the potatoes in a large saucepan and stir in the lettuce mixture, 1 1/2 cups of potato cooking liquid, cream, salt and pepper. Warm the soup over low heat.
  • To make the seafood, cut the lobster tails across into 1/4-inch slices and cut the claws into 1/2-inch chunks.
  • Arrange all of the seafood on a platter. Whisk together the lemon juice, oil, salt and pepper and drizzle over the seafood. Sprinkle the chives over the top.
  • Ladle the soup into 8 bowls and let diners add their choice of seafood.

Nutrition Facts : @context http, Calories 830, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 4 grams, Protein 107 grams, SaturatedFat 12 grams, Sodium 2396 milligrams, Sugar 4 grams, TransFat 0 grams

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