Lettuce Soup With Cucumber Croutons

By Nigella Lawson

Lettuce Soup With Cucumber Croutons
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(31)
Comments
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Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It also happens to be a wonderful way of using up any stray lettuces in your fridge. You do not want to use anything that is unpalatable, but I often start the week planning to eat a lot of salad and then end it having not lived up to my intentions. This recipe is the perfect way of atoning for that.

This time of year I especially prefer this soup chilled, which makes life much easier because you can cook it in advance. If cold soup is not your thing, do not panic; it is just as good served at room temperature. Either way, this soup is taken up a few notches by being studded, by some cucumber croutons: small, jade cubes cut like toasted-bread dice, only so much more elegant.

Featured in: AT MY TABLE; Elegance, Thy Name Is Simplicity

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Ingredients

Yield:About 2 quarts
  • 2tablespoons butter
  • 6scallions, white part only, finely sliced
  • 8new potatoes, peeled and diced
  • 7cups chicken or vegetable stock
  • 1pound Boston lettuce, roughly chopped
  • ⅓ to ½cup sour cream
  • Salt
  • 2tablespoons finely sliced chives
  • 1cucumber, peeled, seeded and diced
Ingredient Substitution Guide
Nutritional analysis per serving (34 servings)

49 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 228 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

  1. Step 1

    Melt butter in a large saucepan, and add scallions. Sauté until softened. Add potatoes to pan, stir well, then add stock. Bring to a boil, then reduce to low, and simmer until potatoes are tender, 15 minutes.

  2. Step 2

    Add the lettuce to the pan, and stir until it is wilted. Remove from heat, and allow it to cool until no longer steaming. Using a blender and, working in batches, purée soup until it is smooth. Transfer to a serving bowl, and add ⅓ cup sour cream and salt to taste. Stir until smooth, and adjust sour cream and salt as needed. If soup is to be served chilled (it may be served at room temperature), cover bowl with plastic wrap and refrigerate.

  3. Step 3

    To serve, ladle into bowls, and sprinkle with chives and cucumber ''croutons.''

Ratings

4 out of 5
31 user ratings
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Comments

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Suze

Was inspired to cook this due to a malfunctioning fridge. Surprisingly good. Made as per recipe + additional spices (red pepper flakes, turmeric, paprika) as suggested, and homemade mayo as no sour cream (see above.) Great texture. Would do again but prefer a green with more nutrition.

JG

Made this with added spices - red pepper flakes, turmeric, salt and pepper. Did not add any toppings, just some good garlic bread alongside. Wonderful way to use those outside leaves!

Laura Perry

Nice enough; not brilliant.

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