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Lettuce Soup

Prep Time5 minutes
Cook Time15 minutes

Ingredients

  • 1 1/2 pounds green lettuce
  • 2 large leeks white and light green parts only, split lengthwise, rinsed well, and sliced
  • 2 tablespoons butter
  • Zest of 1 lemon; reserve the lemon for seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic minced
  • 1/3 cup parsley chopped
  • 2 cups vegetable or chicken broth
  • 1/2 cup half-and-half optional

Instructions

  • If using romaine, cut ribs from lettuce and chop. Chop leaves.
  • Cook leeks and lettuce stems in butter in a stockpot over medium heat. Stir and add in lemon zest, salt, and pepper, occasionally stirring, about 8–10 minutes, until tender. Add garlic and cook for 1 more minute.
  • Add lettuce leaves, parsley, and broth, and bring to a boil over high heat. Reduce heat, cover, and simmer until lettuce is tender, about 1–2 minutes.
  • In batches, using a blender, blend until very smooth. If using half-and-half, return the soup to pot, stir in half-and-half, and reheat until steaming but not boiling, about 2 minutes. Season to taste with salt, pepper, and splash of lemon juice. Serve warm or chilled.