My Cream of Lettuce Soup
Transform simple lettuce into a silky, comforting delight with "My Cream of Lettuce Soup." This unique recipe transforms the humble lettuce head—whether Romaine, Butterhead, or any tender variety—into a creamy, velvety soup that’s both comforting and unexpectedly elegant. With a base of buttery sautéed onions, garlic, and a hint of potato for natural thickness, this soup is simmered in a rich chicken or vegetable broth before being blended to perfection. A splash of heavy cream adds a luscious texture, while fresh parsley makes for a bright, herbaceous garnish. Ready in under 40 minutes, this flavorful soup is an excellent way to use up extra lettuce and makes a fantastic starter or light meal. Perfect for cozy nights or when you’re craving something different, this Cream of Lettuce Soup is a deliciously creamy twist on classic vegetable soups that you'll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 head, roughly chopped (e.g., Romaine, Butterhead, or any soft-leaf lettuce) Lettuce
- 1 medium, peeled and diced Potato
- 4 cups Low-sodium chicken or vegetable broth
- 1 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, finely chopped (optional, for garnish) Fresh parsley
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the chopped lettuce and diced potato to the pot. Stir to combine with the onions and garlic.
Pour in the chicken or vegetable broth, ensuring the veggies are fully submerged. Bring the soup to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.
Remove the pot from the heat and let it cool slightly. Using an immersion blender (or a regular blender in batches), puree the soup until smooth.
Return the pot to low heat, stir in the heavy cream, and season with salt and black pepper. Taste and adjust seasonings as needed.
Cook for 2-3 minutes more, just until the soup is heated through (avoid boiling).
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1558 mg | 33% | |
*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.
