Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Kevin Crafts

Recipe Summary test

total:
45 mins
Yield:
Serves 4 (makes 7 cups) (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.

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  • 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.

  • 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.

  • 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.

  • Ladle soup into bowls or cups and sprinkle more nutmeg on top.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

174 calories; calories from fat 48%; protein 9.7g; fat 9.4g; saturated fat 5.9g; carbohydrates 14g; fiber 3g; sodium 832mg; cholesterol 26mg.
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