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Creamy Lettuce Soup





Total Time
45 mins

Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.

su-Creamy Lettuce Soup




Photo: Iain Bagwell; Styling: Kevin Crafts
 1 1/2 pounds green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce
 2 large leeks (white and light green parts only), split lengthwise, rinsed well, and sliced
 2 tablespoons butter
  About 1/4 tsp. freshly grated nutmeg
  Zest of 1 lemon
 3/4 teaspoon kosher salt
 1/4 teaspoon pepper
 1 qt. reduced-sodium chicken broth
 1/2 cup half-and-half
Step 1
1

Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.

Step 2
2

Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.

Step 3
3

Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.

Step 4
4

Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.

Step 5
5

Ladle soup into bowls or cups and sprinkle more nutmeg on top.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories174
% Daily Value *
Total Fat 9.4g13%

Saturated Fat 5.9g30%
Cholesterol 26mg9%
Sodium 832mg37%
Total Carbohydrate 14g6%

Dietary Fiber 3g11%
Protein 9.7g

* The % Daily Value (DV) 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.