My Cream Of Lettuce Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LETTUCE SOUP

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12



Lettuce Soup image

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.

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

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



Cream Of Lettuce Soup image

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.

60 g butter
3 -4 cloves garlic, crushed
1 teaspoon dried tarragon
1 bunch chopped parsley
1 onion, chopped
1 green pepper, chopped
1 large lettuce, shredded
1 bunch watercress, chopped
4 cups chicken stock
salt and pepper, to taste
1 cup milk
2 egg yolks
1 cup scalded cream
finely chopped parsley or spring onion (for garnishing)

CREAM OF LETTUCE SOUP (FROM MY GREAT RECIPES)

Here is a soup that is elegant, easy to make and tastes terrific. However, do not cook it longer than 3 minutes as the ingredients do not require longer cooking and it will lose color and flavor. The soup is equally delicious served hot in winter or served cold on a hot summer's day.

Provided by justmeterri

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Cream of Lettuce Soup (From My Great Recipes) image

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.

3 tablespoons butter or 3 tablespoons margarine
1 onion, sliced
1 leek, finely chopped, including some of the green part
2 tablespoons all-purpose flour
1 iceberg lettuce, sliced
1 (10 ounce) package frozen peas
4 cups chicken broth
salt and pepper
1/4 cup whipping cream
sour cream (optional)

MY CREAM OF LETTUCE SOUP

Don't knock it till you try it! This is extremely low cal. If you use fat free cottage cheese you get 40 calories for 1/4 cup. Boullion cube is 5 calories and 3 cups of lettuce is under 20 calories. So the whole things is less than 65 calories but tastes rich and creamy.

Provided by kate09

Categories     Greens

Time 6m

Yield 1 serving(s)

Number Of Ingredients 6



My Cream of Lettuce Soup image

Steps:

  • Place clove of garlic into food processor, add fresh shredded lettuce and puree. The leaves of lettuce will not cut up too well but don't worry about it.
  • Place the lettuce and garlic into a microwave-safe bowl and add a crushed boullion cube. Add 1/4 cup water. Microwave on high for 2 minutes.
  • Puree mixture. Stir in 1/4 cup cottage cheese. Don't puree if you like the curd. Add more water if its too thick for your taste.
  • Microwave on high for 2 more minutes.
  • Season with ground black pepper and any other spices you wish.

Nutrition Facts : Calories 57.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 3.1, Sodium 1107.2, Carbohydrate 7.2, Fiber 1.5, Sugar 2.2, Protein 6.1

3 cups lettuce (shredded)
4 g chicken bouillon cubes or 4 g vegetable bouillon cubes
1/4 cup fat-free cottage cheese
1/4 cup water
1 garlic clove
ground pepper (to taste)

CREAM OF LETTUCE SOUP

Provided by Jacques Pepin

Categories     dinner, soups and stews, appetizer

Time 4h

Yield 8 servings

Number Of Ingredients 12



Cream Of Lettuce Soup image

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

3 pounds turkey bones
12 cups water
1 teaspoon thyme leaves
12 bay leaves
1/2 teaspoon crushed peppercorns
3 tablespoons butter
1 cup coarsely chopped onions
1 cup coarsely chopped leeks
1 pound peeled potatoes, cut into 1-inch cubes
1 teaspoon salt
1 medium head Boston lettuce (about 5 ounces), cut into a chiffonnade
2 tablespoons butter

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



Cream of Lettuce Soup image

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

1 1/2 tablespoons olive oil
2 medium onions, chopped
3 to 4 cloves garlic, minced
2 1/2 cups water with 1 vegetable bouillon cube, or other stock option (page 9)
10 cups coarsely chopped tender green lettuce such as Boston or bibb
1/2 cup minced fresh herbs (choose from a mixture of chives, dill, oregano, basil, and parsley)
One 12.3-ounce package firm silken tofu, or one 16-ounce can cannellini beans, drained and rinsed
1 to 2 cups rice milk, or as needed
Juice of 1/2 lemon, or more to taste
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7), optional

More about "my cream of lettuce soup recipes"

CREAMY LETTUCE SOUP - IT'S EASY TO MAKE THIS HEALTHY RECIPE!
Web 2018-03-27 Instructions. Heat olive oil on medium heat in medium sized pot. When hot, add the garlic until slightly brown. Add your lettuce, …
From brooklynfarmgirl.com
4.7/5 (18)
Category Main Course, Side Dish, Soup
Cuisine American
Total Time 22 mins
creamy-lettuce-soup-its-easy-to-make-this-healthy image


CREAMY LETTUCE SOUP RECIPE | MYRECIPES
Web 2011-03-11 1 ½ pounds green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce ; 2 large leeks (white and light green parts …
From myrecipes.com
5/5 (3)
Total Time 45 mins
Servings 4
Calories 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-recipe-myrecipes image


LETTUCE SOUP RECIPE - GREAT BRITISH CHEFS
Web Method. 1. Shred the lettuce into neat slices, about the thickness of tagliatelle. Wash well and drain. 2. Melt the butter in a saucepan and add the shallots (or spring onions) and sweat gently without colouring for 5 …
From greatbritishchefs.com
lettuce-soup-recipe-great-british-chefs image


HEALTHY 40-MINUTE PORK, PEPPER AND RICE NOODLE SOUP RECIPE
Web Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper …
From foodnetwork.com
Author Emily Weinberger for Food Network Kitchen
Steps 3
Difficulty Easy


BEST CREAM OF LETTUCE SOUP FROM MY GREAT RECIPES
Web 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.
From alicerecipes.com


CREAMY LETTUCE SOUP - JULES OF THE KITCHEN
Web Never underestimate the power of the simple lettuce. This amazing leafy vegetable is rich in calcium, potassium, vitamin C, and folate. All of which can help to keep your immune …
From julesofthekitchen.com


GLUTEN-FREE CREAM OF CHICKEN SOUP RECIPE
Web 2 days ago In a small saucepan, melt the butter over medium-low heat. Add the cornstarch and whisk constantly for about one minute, until the butter is lightly bubbling and the …
From tasteofhome.com


BEST CREAM OF LETTUCE SOUP RECIPES
Web 2 tablespoons olive oil: 1 clove garlic - minced: 1 head lettuce (12-16 oz head, leaves separated and lightly chopped. Any lettuce works, but Bibb is best.)
From alicerecipes.com


RECIPES & INSPIRATION - BROWSE COLES RECIPE IDEAS ONLINE | COLES
Web Quick cauliflower and broccoli soup. Serves 4 • 10min total • 10min prep. vegetarian, no-added-sugar.
From coles.com.au


CREAM OF BOSTON LETTUCE SOUP | METRO
Web In a large pot, place the chopped lettuce, onion, garlic and leek. Cook over low heat for 1 minute. Add the rice, broth and bay leaves. Bring to a gentle boil over medium heat for …
From metro.ca


CREAM OF LETTUCE SOUP RECIPE, INDIAN VEGETARIAN RECIPES - TARLA …
Web Chop the lettuce and onions. Heat the butter in a vessel, add the chopped vegetables and fry for a little time. Mix the milk and plain flour and add to the vegetable mixture together …
From tarladalal.com


CREAM OF LETTUCE SOUP RECIPE | EAT SMARTER USA
Web 1. Wash and sort the lettuce, shake dry and cut into thin strips. Peel and finely dice the onion. 2. Heat the butter in a pan and sweat the onion until translucent. Sprinkle with …
From eatsmarter.com


CREAM OF LETTUCE SOUP FOOD - HOMEANDRECIPE.COM
Web 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 …
From homeandrecipe.com


LETTUCE SOUP RECIPE - BBC FOOD
Web Add the lettuce and potatoes and cook for 1 minute, stirring constantly. Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10–12 minutes, or until the …
From bbc.co.uk


LETTUCE SOUP RECIPE JAMIE OLIVER
Web 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 …
From recipeflair.motoretta.ca


MY CREAM OF LETTUCE SOUP FOOD - HOMEANDRECIPE.COM
Web 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 …
From homeandrecipe.com


    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #low-protein     #healthy     #bisques-cream-soups     #soups-stews     #vegetables     #microwave     #low-fat     #food-processor-blender     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #inexpensive     #low-in-something     #greens     #lettuces     #equipment     #small-appliance     #number-of-servings

Related Search