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

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.

LETTUCE SOUP



Lettuce Soup image

Why have your soup and salad separately when you can enjoy the delicate flavor of romaine in this silky soup?

Provided by Food Network Kitchen

Time 35m

Yield 4-6

Number Of Ingredients 6

4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups milk
One 12-ounce head romaine, cored and cut into chunks, plus shredded romaine, for serving

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



Lettuce soup image

Lettuce soup is a fantastic way to use up lettuce - or any other salad leaves - that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.

Provided by Justine Pattison

Categories     Starters & nibbles

Yield Serves 4

Number Of Ingredients 8

2 tbsp oil (any cooking oil will do)
1 onion, finely chopped
250g/9oz lettuce leaves, trimmed, washed and thickly sliced
400g/14oz potatoes, peeled and cut into roughly 2cm/¾in chunks
800ml/1⅓ pint chicken or vegetable stock, made with 1 stock cube
salt and freshly ground black pepper
2-3 tbsp single or double cream
freshly chopped chives, parsley or dill

Steps:

  • Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
  • Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
  • Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
  • Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
  • Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.

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

EASY LETTUCE SOUP



Easy Lettuce Soup image

We made this when our garden overflowed with lettuce and were suprised at how good this was. Don't laugh... I think this recipe was from Richard Simmons (though I do think he's super nice!)

Provided by Yogi8

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 chopped onion
1 tablespoon butter
2 heads finely chopped lettuce
3/4 cup milk
salt and pepper
3 tablespoons flour
2 cups broth (vegetable or chicken)
1 cup water
1 teaspoon paprika
1 dash nutmeg

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.

LETTUCE SOUP



Lettuce Soup image

This is a soup that my Slovak grandmother used to make when I was a little girl. She used lettuce she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping coffee with my mother and aunt. It brings back such fond memories.

Provided by Ursie

Categories     Vegetable

Time 2h

Yield 6-8 Large Bowls, 6-8 serving(s)

Number Of Ingredients 6

2 lbs thick slab bacon
flour
milk
2 eggs, beaten
2 bunches leaf lettuce
salt

Steps:

  • In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).
  • Remove bacon from skillet leaving the fat in the pan.
  • Allow the fat to brown (slightly).
  • For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.
  • Stirring constantly, brown flour in fat to a deep golden brown.
  • Allow to cool slightly so as not to curdle the milk when added.
  • Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
  • Bring to rolling boil stirring constantly.
  • Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
  • Bring back to a rolling boil, stirring constantly.
  • Add eggs to mixture making sure to stir it throughout the soup.
  • Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
  • Salt to taste.
  • Serve with a crusty French bread.

Nutrition Facts : Calories 735.6, Fat 70, SaturatedFat 23.2, Cholesterol 173.4, Sodium 1317.5, Carbohydrate 4.5, Fiber 1.6, Sugar 1.1, Protein 21.3

LETTUCE SOUP



Lettuce Soup image

Yield Makes about 5 cups

Number Of Ingredients 5

2 medium heads Boston lettuce (about 3/4 pound total)
3 cups chicken broth
1 cup water
2 tablespoons unsalted butter
freshly grated nutmeg to taste

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.

CHILLED LETTUCE SOUP



Chilled Lettuce Soup image

Provided by Mark Bittman

Categories     easy, weekday, soups and stews, appetizer, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 large onion, sliced
Salt
ground pepper
2 to 3 heads romaine lettuce, cut into thin ribbons
2 cups chicken stock
1/2 to 1 cup cream or half-and-half
Small croutons or crumbled bacon for garnish

Steps:

  • Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until lettuce is very soft, about 5 minutes.
  • Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.
  • Once soup is chilled, add cream or half-and-half to taste and sprinkle with salt and pepper. Finely chop reserved lettuce and put about 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 1402 milligrams, Sugar 10 grams, TransFat 0 grams

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Top Asked Questions

What is the best way to make lettuce soup?
Heat a soup pot with cover over medium heat and melt butter. Add the lettuce, stir, cover and cook until wilted. This should take about 15 minutes but give it a stir occasionally so it doesn't burn. If you find the heat to high on your stove, turn it down a bit. Add the cucumbers, scallions and potatoes.
How to make lettuce soup with peas?
When the shallots are tender, chop the lettuce up a bit and stir it into the butter. When the lettuce has wilted, add the peas, stock and mint leaves and bring to the boil. Turn the heat down, season with salt, sugar and ground black pepper, then simmer for 7-10 minutes. Remove the pan from the heat and blend the soup using a stick blender.
How to cook lettuce soup with eggs?
Bring back to a rolling boil, stirring constantly. Add eggs to mixture making sure to stir it throughout the soup. Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down). Salt to taste. Serve with a crusty French bread.
How to make chicken soup with cilantro and lettuce?
Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes. Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat, and puree in a blender or food processor. If you want a more elegant soup, pass through a strainer.

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