LETTUCE SOUP WITH CUCUMBER CROUTONS
Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It also happens to be a wonderful way of using up any stray lettuces in your fridge. You do not want to use anything that is unpalatable, but I often start the week planning to eat a lot of salad and then end it having not lived up to my intentions. This recipe is the perfect way of atoning for that. This time of year I especially prefer this soup chilled, which makes life much easier because you can cook it in advance. If cold soup is not your thing, do not panic; it is just as good served at room temperature. Either way, this soup is taken up a few notches by being studded, by some cucumber croutons: small, jade cubes cut like toasted-bread dice, only so much more elegant.
Provided by Nigella Lawson
Categories dinner, soups and stews, appetizer
Time 30m
Yield About 2 quarts
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan, and add scallions. Sauté until softened. Add potatoes to pan, stir well, then add stock. Bring to a boil, then reduce to low, and simmer until potatoes are tender, 15 minutes.
- Add the lettuce to the pan, and stir until it is wilted. Remove from heat, and allow it to cool until no longer steaming. Using a blender and, working in batches, purée soup until it is smooth. Transfer to a serving bowl, and add 1/3 cup sour cream and salt to taste. Stir until smooth, and adjust sour cream and salt as needed. If soup is to be served chilled (it may be served at room temperature), cover bowl with plastic wrap and refrigerate.
- To serve, ladle into bowls, and sprinkle with chives and cucumber ''croutons.''
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 1 gram, TransFat 0 grams
LETTUCE SOUP WITH CROUTONS
Provided by Victoria Granof
Categories Soup/Stew Blender Leafy Green Vegetable Appetizer Bake Sauté Kid-Friendly Quick & Easy Dinner Spring Lettuce Cookie Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
- 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
- 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
- 5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
- 6. Add the salt and pepper, then puree the soup in a blender until smooth.
- 7. Top with the croutons and serve.
CUCUMBER-CROUTON SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim ends off cucumbers and peel. Cut cucumbers in half lengthwise and scrape out seeds with a teaspoon. Cut cucumbers lengthwise into 3/4-inch strips. Then cut strips into 3/4-inch cubes. (You should have 7 to 8 cups.)
- Combine yogurt, salt, oil, cayenne pepper, lemon juice and dill weed in a bowl. Add cucumber cubes and mix well. Refrigerate. (The recipe can be prepared to this point 5 to 6 hours ahead.)
- Preheat oven to 400 degrees.
- Cut bread into 1-inch cubes, spread on a cookie sheet, and bake for 14 to 15 minutes, until nicely browned and crusty on all sides. Set aside.
- At serving time, add the parsley or mint and the toasted bread cubes to the cucumbers. Toss briefly; most of the liquid will be absorbed by the bread. Serve within the next 30 minutes, mounding the salad on lettuce leaves if desired.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 694 milligrams, Sugar 7 grams, TransFat 0 grams
CROUTONS FOR LETTUCE AND PEA SOUP
These croutons are the garnish for our Lettuce and Pea Soup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees. Slice half a baguette (1/4 pound) into 3/4-inch cubes (about 4 cups). Transfer to a rimmed baking sheet. Drizzle with melted butter; season with salt. Toss well to coat; spread in an even layer.
- Bake until golden brown, tossing halfway through, 15 to 20 minutes.
CUCUMBER, PEA & LETTUCE SOUP
Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
- Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
LETTUCE AND PEA SOUP WITH CROUTONS
This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.
- In a large pot, melt butter over medium heat. Add onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add lettuce; stir until just wilted, about 2 minutes.
- Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.
- Stir in mint. Season again with salt and pepper. Using an immersion or regular blender (work in batches), puree soup until smooth. If necessary, reheat soup over medium-low heat. Serve garnished with croutons.
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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