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Cream Of Lettuce Soup

creative.chef's picture
  Lettuce heads 3
  Butter 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Water 3 1⁄2 Cup (56 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Lemon 1 , juiced
  Scallions 6

1 Cut the lettuce into quarters, re- move the cores and wash thes leaves. Cook in boiling, salted water for 10 minutes. Drain and then chop roughly.
2 Melt the butter in a saucepan, add the chopped lettuce, put on the lid, then tip it a little and. cook slowly for 5 minutes. Season the lettuce with salt and pepper, add the water and bring to a boil. Cover, lower the heat and simmer for 1 hour. Cool a little.
3 Pour the soup into a blender and blend until smooth, or rub through a strainer. Taste and adjust the seasoning.
4 Chill the soup very well and, just before serving, stir in first the cream and then the lemon juice.
5 Trim the scallions, leaving about 1 inch of the green part still on them. With a pair of kitchen scissors or a sharp knife, cut this green part downward, into as many thin strips as possible. Put 1 onion in the center of each bowl of soup so that the thin strips float.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 133 Calories from Fat 103

% Daily Value*

Total Fat 12 g18%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 38.2 mg12.7%

Sodium 535 mg22.3%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2.7 g10.9%

Sugars 1.5 g

Protein 3 g5.6%

Vitamin A 221% Vitamin C 59.8%

Calcium 8.3% Iron 8.7%

*Based on a 2000 Calorie diet

Cream Of Lettuce Soup Recipe