Lettuce Soup

LETTUCE SOUP



Lettuce Soup image

Recipe From foodnetwork.com

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.

LETTUCE AND TARRAGON SOUP



Lettuce and Tarragon Soup image

This is an interesting combination. If you like watercress soup, you'll love this! Leeks and tarragon create a delicious combination with chopped romaine lettuce. Season with freshly ground pepper for a lovely presentation.

Recipe From allrecipes.com

Provided by Sheila Greer

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

Time 35m

Yield 4

Number Of Ingredients 8

¼ cup unsalted butter
2 leeks, chopped
1 clove garlic, finely chopped
4 cups chicken broth
2 teaspoons salt
1 head romaine lettuce - rinsed, dried, and chopped
¼ cup chopped fresh tarragon
salt and pepper to taste
Calories145.7 calories
Carbohydrate9.5 g
Cholesterol30.5 mg
Fat11.9 g
Fiber2.6 g
Protein2 g
SaturatedFat7.3 g
Sodium1180.3 mg
Sugar2.8 g

Steps:

  • Melt the butter in a medium saucepan over medium heat. Place leeks and garlic in the pan and slowly cook and stir 10 minutes, or until tender and lightly browned. Mix in the chicken broth and salt. Reduce heat and simmer approximately 15 minutes.
  • Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
  • In a blender, blend the soup until smooth.
  • Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.

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.

Recipe From epicurious.com

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.

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!)

Recipe From food.com

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.

Recipe From food.com

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
Calories735.6
Fat70
SaturatedFat23.2
Cholesterol173.4
Sodium1317.5
Carbohydrate4.5
Fiber1.6
Sugar1.1
Protein21.3

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.

ROMAINE LETTUCE SOUP



Romaine Lettuce Soup image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, sliced
1 1/2 teaspoons salt
1 teaspoons freshly ground black pepper
2 garlic cloves, sliced
5 tomatillos, husked, washed and roughly chopped
1 to 3 jalapeno chiles, stemmed
2 quarts chicken stock or water
1 large or 2 small heads Romaine lettuce, cored, cleaned and roughly chopped
1 bunch cilantro, leaves and stems, chopped
1 cup plus 2 tablespoons heavy cream
2 teaspoons anchovy paste

Steps:

  • In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes. 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. Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish.

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