Romaine Lettuce Soup Recipes

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ROMANIAN LETTUCE SOUP



Romanian Lettuce Soup image

Make and share this Romanian Lettuce Soup recipe from Food.com.

Provided by littlemafia

Categories     Very Low Carbs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 onion
1 garlic clove
2 heads lettuce (about 2 lbs in all)
lemon juice
2 cups water
1 egg yolk
1/2 cup table cream
parsley
salt and pepper

Steps:

  • Cook slowly chopped onion and garlic in oil until soft but not brown.
  • Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
  • Add salt, pepper, water and simmer 15 minutes.
  • Add lemon juice and simmer 5 more minutes.
  • Meanwhile, beat yolk in large serving bowl and add cream.
  • Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
  • Do not cook again. Sprinkle chopped parsley on top.

ROMAINE LETTUCE SOUP



Romaine Lettuce Soup image

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.

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.

ROMAINE LETTUCE AU GRATIN



Romaine Lettuce au Gratin image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 to 3 heads romaine lettuce, about 2 pounds
2 ounces cheese, preferably Gruyere although Swiss may be used
2 tablespoons butter
1/3 cup finely chopped onion
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons heavy cream

Steps:

  • Place the romaine, one head at a time, on a flat surface. Slice off the end about 3 inches from the bottom and discard. Cut the remaining lettuce crosswise into 2-inch pieces. If necessary, rinse the lettuce thoroughly and drain well.
  • Bring to a boil enough water to cover the lettuce. Add lettuce. When the water returns to a boil let simmer 8 minutes. Drain well. Rinse under cold water and drain well.
  • Put the lettuce in the container of a food processor or electric blender and process until finely ground. Scrape the mixture into a colander and drain well. Discard the liquid. There should be about 3 1/2 cups of ground lettuce.
  • Grate the cheese, using fine blade of grater. Set aside.
  • Preheat the broiler to high.
  • Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add ground lettuce, salt and pepper to taste. Add cream. Cook, stirring, until piping hot.
  • Spoon mixture into a small baking dish. Sprinkle with the cheese. Place the dish under the broiler until the cheese is melted and the top is golden brown, about 5 minutes.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 1011 milligrams, Sugar 5 grams, TransFat 0 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.

VEGAN CREAM OF ROMAINE LETTUCE SOUP?! WITH GARLIC MUSHROOMS AND



Vegan Cream of Romaine Lettuce Soup?! With Garlic Mushrooms And image

very odd recipe I came up with when I needed to use a head of romaine lettuce, and wanted something warm. The cinnamon and nutmeg give it a comforting sweet-ish taste. Enjoy if you dare to be adventurous! For more "creamier" use more flour, or replace some water with soymilk

Provided by hungry vegan

Categories     One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 15

3 carrots (chopped)
20 small mushrooms (chopped-the smaller the better)
1 head romaine lettuce
1 tablespoon salt
1 dash pepper
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 cup whole wheat flour
1/2 tablespoon cashews (finely ground)
2 tablespoons almonds (finely ground)
2 tablespoons flax seeds
1 cup soymilk (fortified with calcium and B12)
7 cups water
4 tablespoons olive oil
3 garlic cloves (finely chopped)

Steps:

  • Put romaine lettuce through food processor (or finely grate).
  • On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
  • Heat 1 cup of water, 2 tbsp olive oil in a large pot.
  • Add carrots, lettuce, flax seeds and salt to pot.
  • In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
  • When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
  • Stir, and add salt and pepper to taste.
  • Enjoy!
  • You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.

Nutrition Facts : Calories 151.1, Fat 8.5, SaturatedFat 1.2, Sodium 743, Carbohydrate 16.2, Fiber 4.9, Sugar 2.3, Protein 5.2

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

LETTUCE AND PEA SOUP



Lettuce and Pea Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Leafy Green     Quick & Easy     Lunch     Pea     Spring     Dill     Lettuce     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

1 large head romaine (1 1/2 pound)
1 medium onion, chopped
2 tablespoons unsalted butter
1/2 teaspoon finely chopped garlic
1 (10-ounce) package frozen peas (2 1/4 cups)
1 cup chicken broth
1 1/2 cups water
3/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
1/4 cup heavy cream

Steps:

  • Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)
  • Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
  • Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).

SAUTEED ROMAINE LETTUCE



Sauteed Romaine Lettuce image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
  • Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

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