Minted Lettuce Soup Recipes
MINTED LETTUCE SOUP
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 2 1/2 cups, serving 2
Number Of Ingredients 4
Steps:
- In a blender blend the lettuce, the buttermilk, the mint, and the sugar until the mixture is smooth. Transfer the soup to a bowl, season it with salt and pepper, and chill it, covered, for 1 hour, or until it is cold.
PEA AND LETTUCE SOUP
This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.
Provided by Jacquie in Brisbane
Categories Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion gently in butter.
- Add stock and peas, simmer until peas are tender.
- Add lettuce and cook until wilted.
- Add milk and puree until smooth.
- Reheat in pan, season with salt and pepper.
- Serve with a swirl of cream and chopped mint.
More about "minted lettuce soup recipes"
LETTUCE, PEA AND MINT SOUP RECIPE / RIVERFORD
From riverford.co.uk
Servings 4Total Time 20 mins
- Separate the lettuce leaves and stalks and wash thoroughly. Melt the butter in a deep saucepan over a low to moderate heat, then soften the shallots in the butter. When they are tender but have yet to colour, chop the lettuce up a bit and stir it into the butter.
- When it has wilted, tip in the peas, stock and mint leaves and bring to the boil. Turn the heat down, season with salt and black pepper and simmer for 7-10 minutes. Remove the pan from the heat and blend the soup in a liquidiser. Check the seasoning, then serve hot.
POTAGE ST. GERMAIN {MINTED PEA AND LETTUCE SOUP}
From bojongourmet.com
5/5 (1)Total Time 1 hr 10 minsCategory SoupCalories 239 per serving
- Combine all of the stock ingredients in a large pot. Bring to a boil, reduce the heat to medium, and simmer, partly covered, 20-30 minutes. Strain and reserve the stock. (If you're like us, pull out all the carrots and potato chunks and mash them up with a knob of butter and some salt for a pre-soup snack.)
- Meanwhile, place the sliced leeks in a large bowl and fill with cool tap water. Swish the leeks occasionally to remove any sand from between their layers, which will sink to the bottom. Melt the butter in a large saucepan over medium heat. Lift the leeks out of the water, give them a shake, and add them to the pot along with the diced potato. Saute, stirring frequently, until the leeks are tender, 10 minutes, reducing the heat if the leeks begin to brown at all. Add 6 cups of the stock and the salt, bring to a simmer, and cook until the potatoes are tender, 10 minutes or so. Add the peas, and simmer 5 minutes. Add the lettuce, and bring to a simmer for 1 minute. Remove from heat and let cool to room temperature.
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