Easy & delicious! I was initially uncertain what lettuce soup would taste like, but the nutmeg compliments the leeks very nicely. The butter & cream serve to mellow the flavor. Altogether, a very flavorful and fast soup!
Creamy Lettuce Soup
Photo: Iain Bagwell; Styling: Kevin Crafts
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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. 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.
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