Think lettuce belongs in just salad? Think again. Lettuce Soup is a fresh way to enjoy lettuce and you won’t believe how silky smooth it is.
We decided to “do as the French do” and whipped up some lettuce soup to go along with all the other amazing lettuce recipes in this series (Be sure to check them all out). Yes, I just said lettuce soup. Hear me out, because it turns out Lettuce Soup is light, refreshing and incredibly healthy (which I must say feels really good after all those holiday desserts). Plus, it’s a great way to use up a big package of romaine when you just can’t fathom another salad.
In French cuisine, the outer leaves of lettuce that are too tough for salads are used to make this soup. I’m all for less waste, so I’m here for that. While any type of lettuce will work, the most common tend to be romaine and butter lettuce—along with simple, flavorful additions like leeks, scallions, onions, garlic, herbs or some combination of all.
After the ingredients are cooked and softened, the soup is then blended to create a surprisingly creamy texture. I was honestly shocked by this since I hadn’t added even a drop of milk or cream yet.
This recipe follows the classic process above and features crisp romaine, leeks, parsley and garlic, with a touch of dried coriander. While some recipes use water as the base, I opted for chicken broth to maximize the flavor.
As I said before, the soup is very creamy on its own, but some recipes still call for a splash of milk or heavy cream. More creaminess is never a bad thing, am I right? I opted for a few tablespoons of Greek yogurt to create that amazing silky texture while adding a subtle tangy flavor. You’ll be left in awe of just how good lettuce in soup can be—seriously.Print
- 2 large leeks
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- ¼ cup parsley leaves, loosely packed
- ¾ tsp. salt
- ½ tsp. dried coriander
- ¼ tsp. pepper
- 8 cups chopped romaine lettuce
- 3 cups low-sodium chicken stock
- 2 Tbsp. Greek yogurt
- Slice leeks in half lengthwise. Rinse thoroughly, then discard the root, rough outer edges, and green leafy top. Chop the white and light green portions and set aside.
- In a medium or large stockpot, heat the olive oil. Cook leeks and garlic over medium heat, stirring, for 3 to 5 minutes. Add the parsley, salt, coriander and pepper to the pan, cooking for 1 minute longer.
- Add lettuce and chicken stock to the pot and bring to a boil. Reduce heat and simmer, partially covered, until the lettuce is tender, 1 to 2 minutes.
- Transfer the soup in batches to a blender, or use an immersion blender, until all soup is thoroughly pureed and creamy.
- Pour soup back into the pot and stir in the Greek yogurt. Heat, stirring, over medium heat, 1 to 2 minutes. Serve immediately.