- 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
- 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
How to Make It
Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.
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.
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.
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.
Ladle soup into bowls or cups and sprinkle more nutmeg on top.
Note: Nutritional analysis is per serving.