Lettuce Soup Food

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


Lettuce Soup image

Why have your soup and salad separately when you can enjoy the delicate flavor of romaine in this silky soup?

Provided by Food Network Kitchen

Time 35m

Yield 4-6

Number Of Ingredients 6

4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups milk
One 12-ounce head romaine, cored and cut into chunks, plus shredded romaine, for serving


  • Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
  • Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


Romaine Lettuce Soup image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, sliced
1 1/2 teaspoons salt
1 teaspoons freshly ground black pepper
2 garlic cloves, sliced
5 tomatillos, husked, washed and roughly chopped
1 to 3 jalapeno chiles, stemmed
2 quarts chicken stock or water
1 large or 2 small heads Romaine lettuce, cored, cleaned and roughly chopped
1 bunch cilantro, leaves and stems, chopped
1 cup plus 2 tablespoons heavy cream
2 teaspoons anchovy paste


  • 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 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


  • 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.


Easy Lettuce Soup image

We made this when our garden overflowed with lettuce and were suprised at how good this was. Don't laugh... I think this recipe was from Richard Simmons (though I do think he's super nice!)

Provided by Yogi8

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 chopped onion
1 tablespoon butter
2 heads finely chopped lettuce
3/4 cup milk
salt and pepper
3 tablespoons flour
2 cups broth (vegetable or chicken)
1 cup water
1 teaspoon paprika
1 dash nutmeg


  • 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 image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

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


  • 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 image

This is a soup that my Slovak grandmother used to make when I was a little girl. She used lettuce she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping coffee with my mother and aunt. It brings back such fond memories.

Provided by Ursie

Categories     Vegetable

Time 2h

Yield 6-8 Large Bowls, 6-8 serving(s)

Number Of Ingredients 6

2 lbs thick slab bacon
2 eggs, beaten
2 bunches leaf lettuce


  • 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.

Nutrition Facts : Calories 735.6, Fat 70, SaturatedFat 23.2, Cholesterol 173.4, Sodium 1317.5, Carbohydrate 4.5, Fiber 1.6, Sugar 1.1, Protein 21.3


Cream Of Lettuce Soup image

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

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)


  • 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.


Romanian Lettuce Soup image

Make and share this Romanian Lettuce Soup recipe from Food.com.

Provided by littlemafia

Categories     Very Low Carbs

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 onion
1 garlic clove
2 heads lettuce (about 2 lbs in all)
lemon juice
2 cups water
1 egg yolk
1/2 cup table cream
salt and pepper


  • Cook slowly chopped onion and garlic in oil until soft but not brown.
  • Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
  • Add salt, pepper, water and simmer 15 minutes.
  • Add lemon juice and simmer 5 more minutes.
  • Meanwhile, beat yolk in large serving bowl and add cream.
  • Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
  • Do not cook again. Sprinkle chopped parsley on top.

People also searched

More about "lettuce soup food"

lettuce-soup-recipe-great-british-chefs image
Web 350g of lettuce, (iceberg is a good one to include in this soup) 2 shallots, or 5 spring onions, finely chopped (actual spring onions – as in young, fresh onions – are great here when in season) 30g of …
From greatbritishchefs.com

lettuce-soup-ricardo image
Web 1 romaine lettuce, washed and coarsely chopped 1 head Boston lettuce, washed and coarsely chopped 1/4 cup (60 ml) 15% thick cream Activate Cooking Mode Preparation In a pot, sauté the …
From ricardocuisine.com

creamy-lettuce-soup-its-easy-to-make image
Web Mar 27, 2018 1 head lettuce 12-16 oz head, leaves separated and lightly chopped. Any lettuce works, but Bibb is best. 1 tablespoon dried parsley 2 teaspoons dried oregano 2 cups chicken or …
From brooklynfarmgirl.com

lettuce-soup-aka-the-most-amazing-soup-ever image
Web Nov 16, 2022 Add lettuce. Stir constantly for 2-3 minutes to wilt the lettuce. Add broth and plantain. Bring to a boil and the reduce heat to maintain a simmer, uncovered, for 20 minutes. Puree the soup by …
From thepaleomom.com

Web 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.
From stevehacks.com

Web Ingredients 1 round lettuce (about 350g) 3 tbsp salted butter 3 shallots, finely sliced 3 large garlic cloves, sliced 400g frozen petits pois 1.5 litres hot fresh vegetable stock Small …
From deliciousmagazine.co.uk

Web This is a cheap and easy soup found in a 1907 cookbook. You will surprised by the flavor of cooked lettuce. It is not strong in flavor which makes it ... Recipes. Breakfast & Brunch …
From food.com

Web Lettuce Soup 1. Prepare ingredients: lettuce, eggs. 2. Knock the eggs into a bowl and beat them up. 3. Wash the lettuce and cut into sections. 4. Put an appropriate amount of oil in …
From simplechinesefood.com

Web Nov 10, 2012 In a pressure cooker with two liters (8 cups) water, cook on a high heat, the potatoes, lettuce, onions, leeks, carrots and a turnip, all cut into pieces. When starts …
From foodfromportugal.com

Web Jul 17, 2013 1 head chopped iceberg lettuce 2 tablespoons sugar 5 tablespoons vinegar 2 tablespoons chopped fresh dill, or to taste Salt to taste Directions for Making Slovakian …
From wehatetowaste.com

Web Place the remaining lettuce leaves in a food processor or, if using an immersion blender, any tall container. Pour in the sour cream. ‘Steal’ a few tablespoons of liquid from the …
From delishsides.com

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #very-low-carbs     #soups-stews     #eggs-dairy     #vegetables     #european     #summer     #eggs     #stove-top     #czech     #dietary     #seasonal     #low-carb     #low-in-something     #equipment     #4-hours-or-less

Related Search