Creamy Lettuce Soup

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

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 48%
  • Protein: 9.7g
  • Fat: 9.4g
  • Saturated fat: 5.9g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Sodium: 832mg
  • Cholesterol: 26mg


  • 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


  1. 1. Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.
  2. 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. 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. 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. 5. Ladle soup into bowls or cups and sprinkle more nutmeg on top.
  6. Note: Nutritional analysis is per serving.
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