Lettuce Soup Recipes

CUCUMBER, PEA & LETTUCE SOUP

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.

LETTUCE AND TARRAGON SOUP

Steps:

• Melt the butter in a medium saucepan over medium heat. Place leeks and garlic in the pan and slowly cook and stir 10 minutes, or until tender and lightly browned. Mix in the chicken broth and salt. Reduce heat and simmer approximately 15 minutes.
• Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.
• In a blender, blend the soup until smooth.
• Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.

EASY LETTUCE SOUP

Steps:

• Cook onion in butter till soft.
• Add lettuce, then flour, then broth.
• Boil 1 minute, stirring.
• Pour in blender and add milk, salt& pepper, nutmeg, and paprika.
• Blend for a minute, then return to pot and reheat.

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.

LETTUCE SOUP

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.

LETTUCE SOUP

Steps:

• In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).
• Remove bacon from skillet leaving the fat in the pan.
• Allow the fat to brown (slightly).
• For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.
• Stirring constantly, brown flour in fat to a deep golden brown.
• Allow to cool slightly so as not to curdle the milk when added.
• Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
• Bring to rolling boil stirring constantly.
• Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
• Bring back to a rolling boil, stirring constantly.
• Add eggs to mixture making sure to stir it throughout the soup.
• Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
• Salt to taste.
• Serve with a crusty French bread.

LETTUCE SOUP

Steps:

• Heat olive oil on medium heat in medium sized pot.
• When hot, add the garlic until slightly brown.
• Add your lettuce, parsley and oregano and stir until lettuce is wilted.
• Add your chicken broth and simmer uncovered for 20 minutes.
• Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
• Transfer back to pot.
• Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
• Serve, garnish with additional heavy cream on top if desired.

ROMAINE LETTUCE SOUP

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.

LETTUCE SOUP

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.