Creamy Lettuce Soup
Photo: Iain Bagwell; Styling: Kevin Crafts
Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.
How to Make It
Step 1
Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.
Step 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.
Step 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.
Step 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.
Step 5
Ladle soup into bowls or cups and sprinkle more nutmeg on top.
Step 6
Note: Nutritional analysis is per serving.
ckshoppy's Review
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VAcooks's Review
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!
Delicious & easy