LETTUCE SOUP
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 SOUP
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
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.
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
CREAM OF LETTUCE SOUP
This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated.
Provided by Karin...
Categories One Dish Meal
Time 40m
Yield 10-12 cups of Cream Of Lettuce Soup, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a deep pan.
- Add the onion, garlic, green pepper and tarragon.
- Saute 3-4 minutes.
- Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
- Stir in the stock and bring to the boil.
- Reduce heat, cover and simmer for about 20 minutes.
- Remove from heat and put through a blender to puree.
- A handheld is ideal for doing this!
- Return to a clean pan, heat, season with salt and pepper and stir in milk.
- Bring to simmering point.
- Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
- Stir into soup.
- HEAT, but do NOT BOIL!
- Serve garnished with finely chopped parsley and/or spring onions.
CREAM OF LETTUCE SOUP
Provided by Jacques Pepin
Categories dinner, soups and stews, appetizer
Time 4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the stock cover the bones with 12 cups of water and bring to a boil. Add the seasonings and boil gently for three hours, then drain. It will yield about eight cups. If necessary, reduce further, to get the eight cups, or add water enough to attain the proper amount.
- For the soup, heat the butter in a stockpot. When hot, add the onions and leeks and saute for two minutes. Add the stock, potatoes and salt. Bring to a boil and boil gently, partially covered, for 45 minutes. Strain, reserving the liquid, and process the solids in a food processor until very smooth. Combine with the reserved liquid. (Note: If the liquids and solids are processed together, the mixture tends to be too foamy.)
- For the garnish, separate the lettuce into leaves and wash them thoroughly. Pile the leaves together and cut into thin strips (chiffonnade). Melt the butter in a stainless-steel saucepan and add the lettuce. Cook for one to two minutes, until wilted.
- Combine the garnish with the soup at serving time. Serve hot or cold.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 560 milligrams, Sugar 2 grams, TransFat 0 grams
More about "cream of lettuce soup from my great recipes"
CREAMY LETTUCE SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 45 minsServings 4Calories 174 per serving
- Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.
- Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.
- Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.
CREAMY LETTUCE SOUP - IT'S EASY TO MAKE THIS HEALTHY RECIPE!
From brooklynfarmgirl.com
4.7/5 (20)Category Main Course, Side Dish, SoupCuisine AmericanTotal Time 22 mins
HOT OR COLD CREAMY LETTUCE SOUP RECIPE - SERIOUS EATS
From seriouseats.com
3 EASY RECIPES FOR TASTIEST LETTUCE SOUP - WE HATE TO …
From wehatetowaste.com
SUMMER LETTUCE SOUP WITH HAM- THE BOSSY KITCHEN
From thebossykitchen.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
LETTUCE SOUP - THECOOKFUL
From thecookful.com
CREAMY LETTUCE SOUP RECIPE -SUNSET MAGAZINE
From sunset.com
CREAMY LETTUCE SOUP - JULES OF THE KITCHEN
From julesofthekitchen.com
LETTUCE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CREAM OF LETTUCE SOUP (CREMA DI LATTUGA)
From everybodylovesitalian.com
CREAM OF LETTUCE SOUP (CRèME CHOISY) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY HOMEMADE CREAM-OF-ANYTHING SOUP RECIPE | MYRECIPES
From myrecipes.com
LETTUCE SOUP (AKA THE MOST AMAZING SOUP EVER!) - THE PALEO MOM
From thepaleomom.com
BEST CREAM OF LETTUCE SOUP FROM MY GREAT RECIPES
From alicerecipes.com
WE TRIED THE VIRAL CHICKEN COBBLER RECIPE—AND IT’S RIDICULOUSLY …
From tasteofhome.com
DELICIOUS BUTTER LETTUCE SOUP [RECIPE!] | POLONIST
From polonist.com
LETTUCE SOUP RECIPE - BBC FOOD
From bbc.co.uk
You'll also love