LETTUCE SOUP RECIPES
LETTUCE SOUP RECIPE | DELICIOUS. MAGAZINE
Georgina Fuggle’s lettuce soup recipe is simple, fresh and great for a summer lunch. Make it more glamorous with a swirl of cream and a side dish of bruschetta.
Provided by delicious. magazine
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Serves 4 generously (makes 1.5 litres)
Number Of Ingredients 11
Steps:
- Separate the lettuce leaves and wash thoroughly to remove any clinging grit. Melt the butter in a large, deep saucepan over a medium heat. Add the shallots and garlic and gently fry, turning the heat down if necessary (you don’t want them to brown).
- When the shallots are tender, chop the lettuce up a bit and stir it into the butter. When the lettuce has wilted, add the peas, stock and mint leaves and bring to the boil. Turn the heat down, season with salt, sugar and ground black pepper, then simmer for 7-10 minutes.
- Remove the pan from the heat and blend the soup using a stick blender. Reheat gently, taste and adjust the seasoning, then serve the soup in big bowls. It’s best eaten straightaway, with warm buttered bread.
Nutrition Facts : Calories 218kcals, FatContent 11.8g (6.6g saturated), ProteinContent 10.7g, CarbohydrateContent 16.2g (6.2g sugars), FiberContent 8.6g
LETTUCE AND POTATO SOUP RECIPE - NYT COOKING
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
Provided by Martha Rose Shulman
Total Time 1 hours 15 minutes
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
- Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.
Nutrition Facts : @context http//schema.org, Calories 212, UnsaturatedFatContent 4 grams, CarbohydrateContent 32 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 9 grams, SaturatedFatContent 1 gram, SodiumContent 973 milligrams, SugarContent 6 grams
More about "lettuce soup recipes"
DELICIOUS BUTTER LETTUCE SOUP [RECIPE!] | POLONIST
This Polish 'Sałacianka' Lettuce Soup offers a new, flavourful twist on this seemingly basic green.
It's perfect for a spring or summer lunch!
From polonist.com
Total Time 45 minutes
Cuisine Polish
Calories 241 calories per serving
From polonist.com
Total Time 45 minutes
Cuisine Polish
Calories 241 calories per serving
- Garnish each plate with tiny lettuce leaves, a handful of croutons (optional) or another garnish of your choice.
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LETTUCE SOUP RECIPE | DELICIOUS. MAGAZINE
Georgina Fuggle’s lettuce soup recipe is simple, fresh and great for a summer lunch. Make it more glamorous with a swirl of cream and a side dish of bruschetta.
From deliciousmagazine.co.uk
Reviews 5
Total Time 40 minutes
Cuisine British recipes
Calories 218kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 40 minutes
Cuisine British recipes
Calories 218kcals per serving
- Remove the pan from the heat and blend the soup using a stick blender. Reheat gently, taste and adjust the seasoning, then serve the soup in big bowls. It’s best eaten straightaway, with warm buttered bread.
See details
LETTUCE AND POTATO SOUP RECIPE - NYT COOKING
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 212 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 212 per serving
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.
See details
DELICIOUS BUTTER LETTUCE SOUP [RECIPE!] | POLONIST
This Polish 'Sałacianka' Lettuce Soup offers a new, flavourful twist on this seemingly basic green.
It's perfect for a spring or summer lunch!
From polonist.com
Total Time 45 minutes
Cuisine Polish
Calories 241 calories per serving
From polonist.com
Total Time 45 minutes
Cuisine Polish
Calories 241 calories per serving
- Garnish each plate with tiny lettuce leaves, a handful of croutons (optional) or another garnish of your choice.
See details
LETTUCE SOUP RECIPE | DELICIOUS. MAGAZINE
Georgina Fuggle’s lettuce soup recipe is simple, fresh and great for a summer lunch. Make it more glamorous with a swirl of cream and a side dish of bruschetta.
From deliciousmagazine.co.uk
Reviews 5
Total Time 40 minutes
Cuisine British recipes
Calories 218kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 40 minutes
Cuisine British recipes
Calories 218kcals per serving
- Remove the pan from the heat and blend the soup using a stick blender. Reheat gently, taste and adjust the seasoning, then serve the soup in big bowls. It’s best eaten straightaway, with warm buttered bread.
See details
LETTUCE AND POTATO SOUP RECIPE - NYT COOKING
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 212 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 212 per serving
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.
See details
DELICIOUS BUTTER LETTUCE SOUP [RECIPE!] | POLONIST
This Polish 'Sałacianka' Lettuce Soup offers a new, flavourful twist on this seemingly basic green.
It's perfect for a spring or summer lunch!
From polonist.com
Total Time 45 minutes
Cuisine Polish
Calories 241 calories per serving
From polonist.com
Total Time 45 minutes
Cuisine Polish
Calories 241 calories per serving
- Garnish each plate with tiny lettuce leaves, a handful of croutons (optional) or another garnish of your choice.
See details
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