Cream Of Lettuce Soup Recipes

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.

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.

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.

Steps:

• 1. Melt butter in a medium sized sauce pan. Saute onions in butter until tender.
• 2. Add chicken broth to onions and bring to a boil. Stir chopped lettuce into liquid; let cook over low heat for about 10 minutes (or until tender). Remove from heat and let stand until cooled.
• 3. Place lettuce mixture into a blender, half at a time, until all ingredients are completely pureed. Pour, now pureed, lettuce mixture into saucepan over medium heat. ** Do not Boil**
• 4. Add cream and tabasco sauce to taste; salt and pepper may be added for extra flavor. Heat through and serve.

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

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.

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.

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.

Steps:

• Wash and spin lettuce and set aside.
• In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
• Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
• Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
• Eat hot or cold.

Steps:

• Melt butter over medium heat in pot, add bacon,onion and cook until onion is tender, about 5 minutes. Bacon should be crisp at this point.
• Add lettuce and cook until lettuce is completely tender, about 6 minutes. Sprinkle with flour and cook 1 more minute, stirring once or twice.
• Add milk and cream and season with salt and pepper. Add nutmeg. Increase heat, bring soup to a boil, reduce heat and simmer 5 minutes. Garnish with croutons and grated Parmesan cheese.

Steps:

• Melt the butter in a heavy saucepan. Add onion and leek. Saute for 5 minutes without letting them brown.
• Stir in flour, combining it well with onion and leek.
• Add lettuce, frozen peas and chicken broth. Season with salt and pepper.
• Bring to boiling. Simmer for 3 minutes. Remove from heat. Cool a little and blend in cream.
• Puree in blender. Return to saucepan and reheat to serve or serve well chilled with a dollop of sour cream, if you wish.