Lettuce Soup

Lettuce Soup

This lettuce soup is a great recipe to make if your garden lettuces have grown a little too large and begun to bolt. It’s delicious sprinkled with crisp croutons.–Sara Lewis

LC Herb Of Choice Note

Are you the rebellious sort? Yeah, we figured as much. Go on and ignore, if you choose, the last ingredient line in the recipe below—the one that stipulates which herbs to use—and instead opt for your herbs of choice in this quick summer ditty. Mint would work. Chervil, too. Dill, in a pinch. Even some finely chopped fennel fronds, if that’s your thing. Uh, no Purple Haze, please.

Lettuce Soup

  • Quick Glance
  • Quick Glance
  • 15 M
  • 45 M
  • Serves 4
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Ingredients


Directions

Melt the butter in a saucepan over medium-low heat. Add the onion and cook gently until softened but not browned, 5 to 10 minutes.

Stir in the potato, then cover and cook gently for 10 minutes, stirring from time to time so that the potato doesn’t stick to the bottom of the pan. The potato won’t be tender quite yet. Remove the lid, add the stock, and season with salt and pepper. Bring to a boil, re-cover, and gently simmer until the potato is tender, 10 to 15 minutes more.

Add the lettuce and herbs to the pan and cook just until the lettuce has wilted. Turn off the heat and let the soup cool slightly. Purée the soup with an immersion blender or in a standing blender (working in batches if necessary) until smooth. Taste and adjust the seasoning accordingly. You can sip the soup either hot or cold, so either return the soup to the pan and gently rewarm over low heat or cover and refrigerate until chilled through. (To freeze the lettuce soup, let it cool completely and freeze it in individual resealable plastic bags for up to 2 months. Reheat the soup in a covered saucepan over medium-low heat, stirring frequently, until warmed through, 15 to 20 minutes. Alternatively, nuke the soup in a covered bowl in the microwave on full power, stirring several times, until warmed through, 7 to 8 minutes.)

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Recipe Testers' Reviews

This lettuce soup recipe is light, fresh, and utterly delightful! I used tender leaf lettuce from my garden (approximately 5 cups leaves) and Yukon Gold potatoes (peeled and cut into small dice, as I figured they’d cook a little faster that way). After blending everything with an immersion blender, the soup was ready to serve with a dollop of crème fraîche and a sprinkling of fresh chives. This soup is also very nice cold, which is how the leftovers were served the next day for lunch. I’ll certainly be making batches of this to put in the freezer when I have that annual overabundance of lettuce showing up at my door. I think I might try changing out the herbs depending on what’s available in the garden that week—tarragon, basil, and a little cilantro, maybe?

This lettuce soup tasted absolutely divine and looked pretty, too. I packed a canvas lettuce bag full of fresh leaves from my garden, and while it may have been more than the amount recommended in this recipe, I liked the end result. I used a russet potato and chopped it into 1/2-inch chunks. The cooking times recommended in the recipe worked perfectly and my Vitamix puréed everything perfectly. The soup comes out gorgeous in color. The end result is a smooth, buttery, herby soup, which was awesome. I can see enjoying this both in the winter and summer, as the soup isn’t too heavy or light. I highly recommend using fresh lettuce. Yum!

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