Best 2 Lettuce And Herb Soup Recipes

Lettuce and herb soup is a refreshing and flavorful dish that combines the crisp, light flavor of lettuce with a variety of fragrant herbs. This soup can be enjoyed hot or cold, making it a great option for any time of year. With its delicate flavor and versatility, this soup is sure to please even the most discerning palate.

Let's cook with our recipes!

CHILLED PEA, LETTUCE AND HERB SOUP

Chilled Pea, Lettuce and Herb Soup image

This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.

Provided by Martha Rose Shulman

Categories weekday, soups and stews, appetizer

Time 30m

Yield Six regular servings or 12 aperitifs

Number Of Ingredients 11

Ingredients

3 tablespoons extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
Salt to taste
5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
5 cups chicken stock, vegetable stock or water
1/3 cup coarsely chopped fresh tarragon leaves
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup chopped chives, plus additional for garnish
Chopped fresh tarragon, chives and/or mint for garnish

Steps:

Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
Serve, garnishing with additional chives, tarragon and/or mint.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams

LETTUCE AND HERB SOUP

Lettuce and Herb Soup image

Provided by Molly O'Neill

Categories appetizer

Time 15m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 cup white wine
4 small heads Boston lettuce, cored
2 cups cubed stale French bread
2 cups buttermilk
4 cloves garlic, peeled and chopped
4 teaspoons minced scallion
4 tablespoons chopped fresh oregano
4 teaspoons chopped fresh rosemary
4 teaspoons chopped fresh thyme
1/2 cup chopped fresh basil
4 teaspoons fresh lemon juice
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Bring wine and 1 cup water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover and steam until wilted, about 3 minutes. Place leaves in a blender with bread, buttermilk and garlic. Blend until smooth. Stir in scallions, herbs, lemon juice, salt and pepper to taste. Refrigerate until chilled. Taste and adjust salt. needed. Divide among 4 bowls and serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 809 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Make sure to use a variety of herbs in your soup for a flavorful and complex taste. Some good options include parsley, thyme, rosemary, and oregano.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about 1/3 of the amount of dried herbs as you would fresh herbs.
Don't be afraid to experiment with different vegetables in your soup. Some other good options include carrots, celery, potatoes, and green beans.
If you want a thicker soup, you can add a cornstarch slurry or a roux. A cornstarch slurry is made by mixing equal parts cornstarch and water, while a roux is made by cooking equal parts butter and flour.
Serve your soup with a side of bread or crackers for a complete meal.

Conclusion:

Lettuce and herb soup is a delicious and healthy way to enjoy the flavors of the season. It's a great way to use up leftover lettuce, and it's also a good way to get your daily dose of vegetables. This soup is also very versatile, so you can easily customize it to your own taste. Whether you like it thick or thin, spicy or mild, there's a lettuce and herb soup recipe out there for you.