Cream Of Lettuce Soup From My Great Recipes

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LETTUCE SOUP



Lettuce Soup image

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce. Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

Provided by Pamela

Categories     Main Course     Side Dish     Soup

Time 22m

Number Of Ingredients 9

2 tablespoons olive oil
1 clove garlic - minced
1 head lettuce (12-16 oz head, leaves separated and lightly chopped. Any lettuce works, but Bibb is best.)
1 tablespoon dried parsley
2 teaspoons dried oregano
2 cups chicken or vegetable broth
1/2 cup heavy cream + additional to garnish
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat olive oil on medium heat in medium sized pot.
  • When hot, add the garlic until slightly brown.
  • Add your lettuce, parsley and oregano and stir until lettuce is wilted.
  • Add your chicken broth and simmer uncovered for 20 minutes.
  • Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
  • Transfer back to pot.
  • Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
  • Serve, garnish with additional heavy cream on top if desired.

CREAM OF LETTUCE SOUP



Cream Of Lettuce Soup image

This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated.

Provided by Karin...

Categories     One Dish Meal

Time 40m

Yield 10-12 cups of Cream Of Lettuce Soup, 4-6 serving(s)

Number Of Ingredients 14

60 g butter
3 -4 cloves garlic, crushed
1 teaspoon dried tarragon
1 bunch chopped parsley
1 onion, chopped
1 green pepper, chopped
1 large lettuce, shredded
1 bunch watercress, chopped
4 cups chicken stock
salt and pepper, to taste
1 cup milk
2 egg yolks
1 cup scalded cream
finely chopped parsley or spring onion (for garnishing)

Steps:

  • Melt the butter in a deep pan.
  • Add the onion, garlic, green pepper and tarragon.
  • Saute 3-4 minutes.
  • Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
  • Stir in the stock and bring to the boil.
  • Reduce heat, cover and simmer for about 20 minutes.
  • Remove from heat and put through a blender to puree.
  • A handheld is ideal for doing this!
  • Return to a clean pan, heat, season with salt and pepper and stir in milk.
  • Bring to simmering point.
  • Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
  • Stir into soup.
  • HEAT, but do NOT BOIL!
  • Serve garnished with finely chopped parsley and/or spring onions.

CREAM OF LETTUCE SOUP (FROM MY GREAT RECIPES)



Cream of Lettuce Soup (From My Great Recipes) image

Here is a soup that is elegant, easy to make and tastes terrific. However, do not cook it longer than 3 minutes as the ingredients do not require longer cooking and it will lose color and flavor. The soup is equally delicious served hot in winter or served cold on a hot summer's day.

Provided by justmeterri

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter or 3 tablespoons margarine
1 onion, sliced
1 leek, finely chopped, including some of the green part
2 tablespoons all-purpose flour
1 iceberg lettuce, sliced
1 (10 ounce) package frozen peas
4 cups chicken broth
salt and pepper
1/4 cup whipping cream
sour cream (optional)

Steps:

  • Melt the butter in a heavy saucepan. Add onion and leek. Saute for 5 minutes without letting them brown.
  • Stir in flour, combining it well with onion and leek.
  • Add lettuce, frozen peas and chicken broth. Season with salt and pepper.
  • Bring to boiling. Simmer for 3 minutes. Remove from heat. Cool a little and blend in cream.
  • Puree in blender. Return to saucepan and reheat to serve or serve well chilled with a dollop of sour cream, if you wish.

VEGAN CREAMY LETTUCE SOUP



Vegan Creamy Lettuce Soup image

Delicious and creamy with no dairy. This soup is a great way to get rid of an overabundance of lettuce.

Provided by Ex-Pat Mama

Categories     Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head lettuce, leafy not iceberg
2 tablespoons olive oil
1/2 large onion, chopped
1 lb potato, chopped
3 cups vegetable stock
1 1/2 teaspoons salt
2 tablespoons parsley, chopped
1 lemon
300 g tofu, silken style

Steps:

  • Wash and spin lettuce and set aside.
  • In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
  • Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
  • Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
  • Eat hot or cold.

Nutrition Facts : Calories 218.7, Fat 9.8, SaturatedFat 1.4, Sodium 912.3, Carbohydrate 27, Fiber 4.6, Sugar 3.3, Protein 8.8

CREAM OF LETTUCE SOUP



Cream of Lettuce Soup image

Make and share this Cream of Lettuce Soup recipe from Food.com.

Provided by Sauce Lover

Categories     Low Protein

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/4 lb bacon, cooked (not too brown)
3/4 cup finely chopped onion
1 lb leaves lettuce, such as butter lettuce, finely chopped
2 tablespoons flour
2 cups milk
1 cup whipping cream
1/2 teaspoon salt
ground black pepper
1 dash ground nutmeg
crouton
grated parmesan cheese

Steps:

  • Melt butter over medium heat in pot, add bacon,onion and cook until onion is tender, about 5 minutes. Bacon should be crisp at this point.
  • Add lettuce and cook until lettuce is completely tender, about 6 minutes. Sprinkle with flour and cook 1 more minute, stirring once or twice.
  • Add milk and cream and season with salt and pepper. Add nutmeg. Increase heat, bring soup to a boil, reduce heat and simmer 5 minutes. Garnish with croutons and grated Parmesan cheese.

Nutrition Facts : Calories 482.8, Fat 42.4, SaturatedFat 22.6, Cholesterol 125.5, Sodium 662.6, Carbohydrate 16.7, Fiber 2, Sugar 2.3, Protein 10.8

EASY LETTUCE SOUP



Easy Lettuce Soup image

We made this when our garden overflowed with lettuce and were suprised at how good this was. Don't laugh... I think this recipe was from Richard Simmons (though I do think he's super nice!)

Provided by Yogi8

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 chopped onion
1 tablespoon butter
2 heads finely chopped lettuce
3/4 cup milk
salt and pepper
3 tablespoons flour
2 cups broth (vegetable or chicken)
1 cup water
1 teaspoon paprika
1 dash nutmeg

Steps:

  • Cook onion in butter till soft.
  • Add lettuce, then flour, then broth.
  • Boil 1 minute, stirring.
  • Pour in blender and add milk, salt& pepper, nutmeg, and paprika.
  • Blend for a minute, then return to pot and reheat.

CREAM OF LETTUCE SOUP



Cream of Lettuce Soup image

Cheddar-Oat Griddle Biscuits (page 153) provide a nice contrast to the mild flavor of this pleasant summer soup. Or try it with Garlic Croutons (page 159), if you'd prefer a little crunch.

Yield 6 servings

Number Of Ingredients 11

1 1/2 tablespoons olive oil
2 medium onions, chopped
3 to 4 cloves garlic, minced
2 1/2 cups water with 1 vegetable bouillon cube, or other stock option (page 9)
10 cups coarsely chopped tender green lettuce such as Boston or bibb
1/2 cup minced fresh herbs (choose from a mixture of chives, dill, oregano, basil, and parsley)
One 12.3-ounce package firm silken tofu, or one 16-ounce can cannellini beans, drained and rinsed
1 to 2 cups rice milk, or as needed
Juice of 1/2 lemon, or more to taste
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7), optional

Steps:

  • Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until the onions are lightly browned.
  • Add the water with bouillon cube and 8 cups of the lettuce, reserving the rest. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Stir in the herbs and remove from the heat.
  • With a slotted spoon, transfer the solid ingredients to a food processor along with the tofu, and puree, in batches, if necessary, until smooth. Or add the tofu to the soup pot, insert an immersion blender, and puree until smooth.
  • Return to the soup pot or to a serving container. Stir in enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, salt, and pepper. This soup needs a good amount of each to bring up the flavor, so be generous yet judicious.
  • Cut the reserved lettuce into fine shreds and stir in. Allow to cool to room temperature. Serve at room temperature or chill the soup in the refrigerator for at least an hour before serving. Top each serving with a dollop of sour cream, if desired.
  • Per serving:
  • Calories: 122
  • Total fat: 6g
  • Protein: 6g
  • Fiber: 2g
  • Carbohydrate: 12g
  • Cholesterol: 0mg
  • Sodium: 68mg

PEA AND LETTUCE SOUP



Pea and Lettuce Soup image

This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.

Provided by Jacquie in Brisbane

Categories     Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

30 g unsalted butter (I use reduced salt)
1 large onion, diced
3 cups chicken stock (I use water or vegetable stock)
1 kg baby peas (I use frozen and add them after the lettuce has wilted)
1 head romaine lettuce
1 cup milk (I use rice milk)
90 ml cream (I use natural yoghurt)
of fresh mint (I cook this with the lettuce)
salt and pepper

Steps:

  • Cook onion gently in butter.
  • Add stock and peas, simmer until peas are tender.
  • Add lettuce and cook until wilted.
  • Add milk and puree until smooth.
  • Reheat in pan, season with salt and pepper.
  • Serve with a swirl of cream and chopped mint.

MY CREAM OF LETTUCE SOUP



My Cream of Lettuce Soup image

Don't knock it till you try it! This is extremely low cal. If you use fat free cottage cheese you get 40 calories for 1/4 cup. Boullion cube is 5 calories and 3 cups of lettuce is under 20 calories. So the whole things is less than 65 calories but tastes rich and creamy.

Provided by kate09

Categories     Greens

Time 6m

Yield 1 serving(s)

Number Of Ingredients 6

3 cups lettuce (shredded)
4 g chicken bouillon cubes or 4 g vegetable bouillon cubes
1/4 cup fat-free cottage cheese
1/4 cup water
1 garlic clove
ground pepper (to taste)

Steps:

  • Place clove of garlic into food processor, add fresh shredded lettuce and puree. The leaves of lettuce will not cut up too well but don't worry about it.
  • Place the lettuce and garlic into a microwave-safe bowl and add a crushed boullion cube. Add 1/4 cup water. Microwave on high for 2 minutes.
  • Puree mixture. Stir in 1/4 cup cottage cheese. Don't puree if you like the curd. Add more water if its too thick for your taste.
  • Microwave on high for 2 more minutes.
  • Season with ground black pepper and any other spices you wish.

Nutrition Facts : Calories 57.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 3.1, Sodium 1107.2, Carbohydrate 7.2, Fiber 1.5, Sugar 2.2, Protein 6.1

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