Chilled Lettuce Soup Recipes

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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

CUCUMBER, PEA & LETTUCE SOUP



Cucumber, pea & lettuce soup image

Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day

Provided by Good Food team

Categories     Lunch, Soup, Starter

Time 20m

Number Of Ingredients 8

1 tsp rapeseed oil
small bunch spring onions , roughly chopped
1 cucumber , roughly chopped
1 large round lettuce , roughly chopped
225g frozen peas
4 tsp vegetable bouillon
4 tbsp bio yogurt (optional)
4 slices rye bread

Steps:

  • Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
  • Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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.

CHILLED LETTUCE BUTTERMILK SOUP



Chilled Lettuce Buttermilk Soup image

Evidently, lettuce soup is a old time American favorite. I had three bunches of lettuce from the CSA one week and came up with this recipe by combining a variety of recipes I found online. It's actually pretty tasty, a refreshing dish on a hot summer day!

Provided by Stephanie Z.

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 red onion, chopped
2 garlic cloves, chopped
1 head lettuce, rinsed and dried and chopped into thin strips (I used romaine)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 cups buttermilk
2 cups fat free half-and-half
1 cup sweet peas, pureed
salt and pepper, to taste
chopped fresh dill (to garnish)

Steps:

  • Pour buttermilk and half-and-half into large bowl or saucepan.
  • In a heavy-bottomed skillet over medium heat, melt 3 tablespoons of the butter. Add onion, increase heat to medium-high and sauté until softened.
  • Add garlic, stirring, and then lettuce strips. Sauté for about three minutes, stirring occasionally, until lettuce is wilted.
  • Stir lettuce strips, parsley, dill and pea puree into buttermilk mixture, then blend with an immersion blender.
  • Add salt and pepper to taste. Chill at least three hours or overnight.
  • To serve, ladle into soup bowls and sprinkle with dill.

CHILLED PEA, LETTUCE AND HERB SOUP



Chilled Pea, Lettuce and Herb Soup image

This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.

Provided by Martha Rose Shulman

Categories     weekday, soups and stews, appetizer

Time 30m

Yield Six regular servings or 12 aperitifs

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
Salt to taste
5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
5 cups chicken stock, vegetable stock or water
1/3 cup coarsely chopped fresh tarragon leaves
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup chopped chives, plus additional for garnish
Chopped fresh tarragon, chives and/or mint for garnish

Steps:

  • Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
  • Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
  • Serve, garnishing with additional chives, tarragon and/or mint.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams

CHILLED SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP



Chilled Summer Lettuce, Lovage and Garden Pea Soup image

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand!

Provided by French Tart

Categories     Greens

Time 3h10m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 8

4 -5 medium spring onions, trimmed and chopped
butter or olive oil
1 large cos lettuce or 2 large butterhead lettuce
250 g fresh garden peas or 250 g frozen peas
1 liter vegetable stock
5 -6 leaves fresh lovage, leaves (plus 4 more to garnish)
salt and pepper
cream, for garnish (optional)

Steps:

  • Sweat the spring onions in the oil or butter until soft, then add the peas and lettuce. Pour over two-thirds of the stock, bring to the boil and simmer gently for 5 minutes, or until the peas are tender.
  • Remove from the heat and add the lovage leaves then blend the soup with a hand blender or in a liquidiser. Thin the soup to your preferred texture with the remaining stock. Season to taste with salt and pepper.
  • Place the soup in a container and chill in the fridge for at least 2 to 3 hours. Serve chilled with chopped lovage leaves and a swirl of cream.

Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.1, Sodium 16.8, Carbohydrate 16, Fiber 7.1, Sugar 5.9, Protein 5.5

LETTUCE SOUP



Lettuce soup image

Lettuce soup is a fantastic way to use up lettuce - or any other salad leaves - that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.

Provided by Justine Pattison

Categories     Starters & nibbles

Yield Serves 4

Number Of Ingredients 8

2 tbsp oil (any cooking oil will do)
1 onion, finely chopped
250g/9oz lettuce leaves, trimmed, washed and thickly sliced
400g/14oz potatoes, peeled and cut into roughly 2cm/¾in chunks
800ml/1⅓ pint chicken or vegetable stock, made with 1 stock cube
salt and freshly ground black pepper
2-3 tbsp single or double cream
freshly chopped chives, parsley or dill

Steps:

  • Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
  • 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 potatoes are very tender, stirring occasionally.
  • Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
  • Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.

CREAMY CHILLED BASIL, PEA & LETTUCE SOUP



Creamy chilled basil, pea & lettuce soup image

A smart starter that's easy to make and has a summery, delicate taste

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 15m

Number Of Ingredients 5

300g fresh or frozen peas
1 large bunch basil , leaves only
1 head soft lettuce , core removed and shredded
850ml cold vegetable stock
200ml pot crème fraîche

Steps:

  • Cook the peas in boiling water for 3 mins. Drain and cool with cold running water. Put the peas, basil, lettuce, vegetable stock and 3⁄4 of the crème fraîche together in a blender and process until smooth. Do this in two batches. Season, cover and chill for at least 1 hr before serving. Add a swirl of remaining crème fraîche and serve.

Nutrition Facts : Calories 263 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

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