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Creamy Lettuce Soup

Photo: Iain Bagwell; Styling: Kevin Crafts
Total time 45 mins
Yield Serves 4 (makes 7 cups) (serving size: 1 1/2 cups)
Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.


  • 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

Nutrition 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

How to Make It

  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.

  6. Note: Nutritional analysis is per serving.