Chilled Lettuce Soup
Updated Feb. 29, 2024
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 1large onion, sliced
- Salt
- ground pepper
- 2 to 3heads romaine lettuce, cut into thin ribbons
- 2cups chicken stock
- ½ to 1cup cream or half-and-half
- Small croutons or crumbled bacon for garnish
Nutritional analysis per serving (4 servings)
240 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 10 grams protein; 1402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ¼ cup in each bowl and ladle soup on top. Garnish with croutons or bacon.
Private Notes
Comments
How I happened to have so much shredded Romaine is a long story, one I will never tell. And it is really hot here in Tucson, so I was not only looking for a way to use up the lettuce, but a cool, refreshing meal. This is amazingly great! So easy. I did add a bit of garlic. It will be a treat all summer!
Had a beautiful farmers market butter lettuce that was getting too sad in the fridge. Followed the recipe until it just before it suggests to add water and just blended with the stock. Ate it directly from the blender - delicious. I think the water would have made it too watery and I don’t like cream.
Have made this multiple times now with a big head of fresh red-leaf lettuce. Outstanding! Good stock is essential. Sometimes chicken stock, sometimes veggie stock. Never got around to adding the cream--never have it on hand and don't feel the need anyway. Nor bacon nor croutons. We drink it down before even remembering about garnishes. Definitely a keeper, and delightful to have a way to enjoy lettuce for those who dislike cold salads or cold sandwiches.
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