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
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Categories Soup/Stew Leafy Green Potato Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
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.
RED LENTIL SOUP WITH LEMON-MINT YOGURT
This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
- Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
- Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
- Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
- Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 41.2 g, Cholesterol 22.4 mg, Fat 8.2 g, Fiber 17.4 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 1654.2 mg, Sugar 6.6 g
CUCUMBER, PEA & LETTUCE SOUP
Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
- Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
MINTED LETTUCE SOUP
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 2 1/2 cups, serving 2
Number Of Ingredients 4
Steps:
- In a blender blend the lettuce, the buttermilk, the mint, and the sugar until the mixture is smooth. Transfer the soup to a bowl, season it with salt and pepper, and chill it, covered, for 1 hour, or until it is cold.
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- Combine all of the stock ingredients in a large pot. Bring to a boil, reduce the heat to medium, and simmer, partly covered, 20-30 minutes. Strain and reserve the stock. (If you're like us, pull out all the carrots and potato chunks and mash them up with a knob of butter and some salt for a pre-soup snack.)
- Meanwhile, place the sliced leeks in a large bowl and fill with cool tap water. Swish the leeks occasionally to remove any sand from between their layers, which will sink to the bottom. Melt the butter in a large saucepan over medium heat. Lift the leeks out of the water, give them a shake, and add them to the pot along with the diced potato. Saute, stirring frequently, until the leeks are tender, 10 minutes, reducing the heat if the leeks begin to brown at all. Add 6 cups of the stock and the salt, bring to a simmer, and cook until the potatoes are tender, 10 minutes or so. Add the peas, and simmer 5 minutes. Add the lettuce, and bring to a simmer for 1 minute. Remove from heat and let cool to room temperature.
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