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Lettuce Soup


1 tablespoon olive oil
1/2 cup sliced onion
1 teaspoon chopped garlic or green garlic
2 teaspoons chopped parsley leaves, plus more for garnishing
2 teaspoons chopped chives, plus more for garnishing
1 teaspoon chopped tarragon leaves, plus more for garnishing
1 head lettuce, leaves torn
1 1/2 cups chicken stock
1/4 cup heavy cream or evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper


    1. 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.
    2. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes.
    3. Add the chicken stock and simmer, uncovered, for 20 minutes.
    4. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan.
    5. 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.

Makes 2 servings

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