Lettuce Soup With Croutons Food

CHILLED LETTUCE SOUP

Steps:

• 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.
• 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.
• 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 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.

LETTUCE SOUP WITH CUCUMBER CROUTONS

Steps:

• 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.
• 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 1/3 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.
• To serve, ladle into bowls, and sprinkle with chives and cucumber ''croutons.''

LETTUCE SOUP

Steps:

• Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

LETTUCE SOUP

Steps:

• Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.

LETTUCE SOUP WITH CROUTONS

Steps:

• 1. Preheat oven to 350°F.
• 2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
• 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
• 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
• 5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
• 6. Add the salt and pepper, then puree the soup in a blender until smooth.
• 7. Top with the croutons and serve.

LETTUCE SOUP

Steps:

• Heat olive oil on medium heat in medium sized pot.
• When hot, add the garlic until slightly brown.
• Add your lettuce, parsley and oregano and stir until lettuce is wilted.
• Add your chicken broth and simmer uncovered for 20 minutes.
• Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
• Transfer back to pot.
• Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
• Serve, garnish with additional heavy cream on top if desired.

LETTUCE SOUP

Steps:

• In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).
• Remove bacon from skillet leaving the fat in the pan.
• Allow the fat to brown (slightly).
• For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.
• Stirring constantly, brown flour in fat to a deep golden brown.
• Allow to cool slightly so as not to curdle the milk when added.
• Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
• Bring to rolling boil stirring constantly.
• Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
• Bring back to a rolling boil, stirring constantly.
• Add eggs to mixture making sure to stir it throughout the soup.
• Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
• Salt to taste.
• Serve with a crusty French bread.

CROUTONS FOR LETTUCE AND PEA SOUP

Steps:

• Preheat oven to 375 degrees. Slice half a baguette (1/4 pound) into 3/4-inch cubes (about 4 cups). Transfer to a rimmed baking sheet. Drizzle with melted butter; season with salt. Toss well to coat; spread in an even layer.
• Bake until golden brown, tossing halfway through, 15 to 20 minutes.

LETTUCE AND PEA SOUP WITH CROUTONS

Steps:

• Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.
• In a large pot, melt butter over medium heat. Add onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add lettuce; stir until just wilted, about 2 minutes.
• Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.
• Stir in mint. Season again with salt and pepper. Using an immersion or regular blender (work in batches), puree soup until smooth. If necessary, reheat soup over medium-low heat. Serve garnished with croutons.

LETTUCE AND PEA SOUP

Steps:

• In a saucepan cook onion in oil over moderate heat, stirring, until softened, about 10 minutes. Stir in romaine and cook, stirring, until wilted. Stir in 1 1/2 cups broth, peas, sugar, marjoram, nutmeg, and salt and pepper to taste and simmer soup 10 minutes.
• In a blender purée soup in batches until smooth, adding additional broth to thin to desired consistency. If serving soup hot, return it to pan whisk in sour cream. Heat soup, stirring, until just heated through, but do not let it boil. If serving soup cold, transfer it to a bowl and whisk in sour cream. Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool.

LETTUCE SOUP

Steps:

• Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
• Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
• Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
• Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
• Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.