Creamy Lettuce Soup

Creamy Lettuce Soup Recipe
Photo: Iain Bagwell; Styling: Kevin Crafts
Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.

Yield:

Serves 4 (makes 7 cups) (serving size: 1 1/2 cups)

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 174
Caloriesfromfat 48 %
Protein 9.7 g
Fat 9.4 g
Satfat 5.9 g
Carbohydrate 14 g
Fiber 3 g
Sodium 832 mg
Cholesterol 26 mg

Ingredients

1 1/2 pounds green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce
2 large leeks (white and light green parts only), split lengthwise, rinsed well, and sliced
2 tablespoons butter
About 1/4 tsp. freshly grated nutmeg
Zest of 1 lemon
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 qt. reduced-sodium chicken broth
1/2 cup half-and-half

Preparation

1. Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.

2. Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.

3. Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.

4. Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.

5. Ladle soup into bowls or cups and sprinkle more nutmeg on top.

Note: Nutritional analysis is per serving.

Note:

April 2011
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