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.
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 (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
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.
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
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
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
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
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