Time 22m Number Of Ingredients 9 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.
Yield Makes 4 servings Number Of Ingredients 9 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.
Time 35m Yield 4-6 Number Of Ingredients 6 Steps:
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.
Yield Serves 4 Number Of Ingredients 8 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.
Time 1h15m Yield Serves 4 to 6 Number Of Ingredients 11 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.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 10 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.
Time 2h Yield 6-8 Large Bowls, 6-8 serving(s) Number Of Ingredients 6 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.
Yield Makes about 5 cups Number Of Ingredients 5 Steps:
Stack lettuce leaves and cut into thin shreds. In a 3-quart saucepan gently simmer lettuce, broth, and water, covered, 40 minutes. In a blender purée soup in 2 batches with butter, nutmeg, and salt and pepper to taste until smooth (use caution when blending hot liquids), transferring as blended to another saucepan. Heat soup over moderately high heat until hot.
More about “lettuce soup recipes”
Time 1h20m Yield 4 servings Number Of Ingredients 8 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.
