Cream of Lettuce Soup
Transform an everyday salad staple into a velvety, comforting bowl of goodness with this Cream of Lettuce Soup. Perfectly balanced between light and indulgent, this unique recipe showcases the subtle freshness of romaine lettuce, enhanced by the sweetness of sautéed onions and garlic. A touch of heavy cream adds silky richness, while a splash of lemon juice brightens every spoonful. The soup's smooth, creamy texture is achieved through an easy blending step, making it irresistibly luscious. Ready in just 40 minutes, this elegant dish is ideal as a cozy appetizer or a light main course. Garnished with fresh chives, it’s a surprising and satisfying way to elevate humble ingredients into a gourmet experience. Keywords: Cream of Lettuce Soup, lettuce soup recipe, creamy soup, romaine lettuce, easy soup recipe.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium (finely chopped) Yellow onion
- 2 (minced) Garlic cloves
- 2 heads (roughly chopped) Romaine lettuce
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons (freshly ground) Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped, for garnish) Chives
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped yellow onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Stir in the chopped romaine lettuce and cook for another 3-4 minutes until wilted.
Sprinkle in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to eliminate any raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring to combine. Bring the mixture to a simmer.
Cover the pot and let the soup simmer for 15 minutes, allowing the flavors to meld and the lettuce to soften.
Turn off the heat and allow the soup to cool slightly. Using an immersion blender (or a stand blender in batches), blend the soup until it is creamy and smooth.
Return the blended soup to the pot over low heat. Stir in the heavy cream, salt, black pepper, and lemon juice.
Warm the soup gently, ensuring it does not boil, for about 5 minutes.
Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with chopped chives before serving.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6441 mg | 280% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 16.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 527 mg | 41% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
