Lettuce And Potato Soup Recipes

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LETTUCE AND POTATO SOUP



Lettuce and Potato Soup image

This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green parts only, sliced and rinsed well
2 garlic cloves, minced
1 1/4 to 1 1/2 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
6 cups chicken stock, vegetable stock, or water
A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
  • Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
  • Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams

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 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

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