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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

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

Step 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

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

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

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

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 174Calories from Fat 48
% Daily Value *
Total Fat 9.4g15%

Saturated Fat 5.9g30%
Cholesterol 26mg9%
Sodium 832mg35%
Total Carbohydrate 14g5%

Dietary Fiber 3g12%
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.