Photo: Iain Bagwell; Styling: Kevin Crafts
Total Time
45 Mins
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.

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.

Ratings & Reviews

Delicious & easy

June 03, 2016
I like to keep this soup on hand in fridge all the time.   When I need a little 'pick me up' or quick something to eat, no time for a meal, a mug of this heated in microwave really does the trick.It's light yet satisfying.

ckshoppy's Review

October 11, 2012

VAcooks's Review

April 17, 2011
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!