ROMAINE LETTUCE SOUP
Steps:
- In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes. Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes. Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat, and puree in a blender or food processor. If you want a more elegant soup, pass through a strainer. Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish.
CREAMY ROMAINE LETTUCE SOUP
I had an overabundance of romaine lettuce so I looked up some ideas online. I found a delicious recipe for Romaine Lettuce soup and added a few tweaks. I would have never thought of using lettuce for a soup!
Provided by Desiree Stone
Categories Other Soups
Time 30m
Number Of Ingredients 7
Steps:
- 1. Melt butter in a medium sized sauce pan. Saute onions in butter until tender.
- 2. Add chicken broth to onions and bring to a boil. Stir chopped lettuce into liquid; let cook over low heat for about 10 minutes (or until tender). Remove from heat and let stand until cooled.
- 3. Place lettuce mixture into a blender, half at a time, until all ingredients are completely pureed. Pour, now pureed, lettuce mixture into saucepan over medium heat. ** Do not Boil**
- 4. Add cream and tabasco sauce to taste; salt and pepper may be added for extra flavor. Heat through and serve.
LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
LETTUCE SOUP
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Categories Soup/Stew Leafy Green Potato Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
LETTUCE SOUP
Why have your soup and salad separately when you can enjoy the delicate flavor of romaine in this silky soup?
Provided by Food Network Kitchen
Time 35m
Yield 4-6
Number Of Ingredients 6
Steps:
- Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
- Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
CREAM OF LETTUCE SOUP
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
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.
CHILLED LETTUCE SOUP
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer, side dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until lettuce is very soft, about 5 minutes.
- Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.
- Once soup is chilled, add cream or half-and-half to taste and sprinkle with salt and pepper. Finely chop reserved lettuce and put about 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 1402 milligrams, Sugar 10 grams, TransFat 0 grams
VEGAN CREAM OF ROMAINE LETTUCE SOUP?! WITH GARLIC MUSHROOMS AND
very odd recipe I came up with when I needed to use a head of romaine lettuce, and wanted something warm. The cinnamon and nutmeg give it a comforting sweet-ish taste. Enjoy if you dare to be adventurous! For more "creamier" use more flour, or replace some water with soymilk
Provided by hungry vegan
Categories One Dish Meal
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Put romaine lettuce through food processor (or finely grate).
- On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
- Heat 1 cup of water, 2 tbsp olive oil in a large pot.
- Add carrots, lettuce, flax seeds and salt to pot.
- In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
- When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
- Stir, and add salt and pepper to taste.
- Enjoy!
- You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.
Nutrition Facts : Calories 151.1, Fat 8.5, SaturatedFat 1.2, Sodium 743, Carbohydrate 16.2, Fiber 4.9, Sugar 2.3, Protein 5.2
LETTUCE AND POTATO SOUP
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
Time 1h15m
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, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams
ROMAINE LETTUCE SOUP
Romaine lettuce tends to come in three-packs and can be hard to use up in a small household. Here's a delicious way to use much of it very quickly. You will be surprised how good lettuce soup is!
Provided by Heidi Hoerman
Categories Vegetable Soup
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a heavy soup pan or Dutch oven, melt the butter over medium heat.
- 2. Saute the onion and potato in the butter until the onion browns slightly and the potato starts to stick. Use a 1/4 cup of the chicken broth to deglaze the pan, loosening any browned potato from the bottom of the pan.
- 3. Add the sliced lettuce, stir, and cover to steam briefly. Stir every minute or so and continue until the lettuce has thoroughly wilted.
- 4. Add the chicken broth and simmer for about 5 minutes.
- 5. Turn off the heat, add the fresh basil and process with an immersion blender. Adjust the taste with salt and pepper.
- 6. Add the ham and cheese and stir very briefly. Try not to stir so much that the cheese disappears.
- 7. Serve warm or freeze for later reheating.
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CREAMY LETTUCE SOUP RECIPE | MYRECIPES
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5/5 (3)Total Time 45 minsServings 4Calories 174 per serving
- 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.
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