Best 4 Delia Smith Lettuce Soup Recipes
Indulge in a culinary journey with our irresistible Lettuce Soup recipes, inspired by the iconic Delia Smith. Discover a symphony of flavors in our collection of creamy, comforting, and refreshing lettuce soup variations. From the classic Delia Smith Lettuce Soup, a timeless recipe that showcases the natural sweetness of lettuce, to the vibrant Green Goddess Lettuce Soup, a delightful blend of fresh herbs and tangy buttermilk, our selection caters to every palate. Experience the richness of our Creamy Lettuce Soup, a velvety delight infused with the goodness of cream and Parmesan cheese. For a lighter option, try our refreshing Lemon Lettuce Soup, a zesty delight perfect for summer days. And for a unique twist, explore our Asian Lettuce Soup, a fragrant fusion of ginger, garlic, and soy sauce. Each recipe promises an explosion of flavors that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LETTUCE SOUP
Lettuce soup is a fantastic way to use up lettuce - or any other salad leaves - that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.
Provided by Justine Pattison
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
- Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
- Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
- Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
- Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.
OLD ENGLISH SUMMER SOUP
This is a helpful recipe for gardeners whose summer crop of vegetables threatens to overwhelm them. If you like, you can serve this soup cold in chilled bowls in really hot weather. Either way, it's a lovely soup to serve on a summer's day.
Categories Summer Soups Easy Entertaining Summer soup
Yield Serves 4
Number Of Ingredients 8
Steps:
- First of all, in a medium saucepan, melt the butter gently, then add the potatoes, spring onions, lettuce and cucumber. Stir everything round in the butter then, keeping the heat very low, put a lid on and let everything sweat for 10 minutes. Now pour in the stock, stir, add some salt and freshly milled black pepper and bring to the boil. Then reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes. Leave the soup to cool a little, then puree the whole lot in a blender. If you need to do this in two batches, it is helpful to have a bowl to hand to put the first batch in. Finally, check the seasoning, gently re-heat the soup and serve it with the freshly snipped chives stirred in at the last moment or sprinkle a few into each bowl.
CELERY SOUP WITH STILTON (DELIA SMITH)
this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent
Provided by cakeinmyface
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices.
- in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes.
- uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are.
- whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper.
- remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil.
- taste and season serve with croutons and celery leaves.
CREAM OF LETTUCE SOUP
This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated.
Provided by Karin...
Categories One Dish Meal
Time 40m
Yield 10-12 cups of Cream Of Lettuce Soup, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a deep pan.
- Add the onion, garlic, green pepper and tarragon.
- Saute 3-4 minutes.
- Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
- Stir in the stock and bring to the boil.
- Reduce heat, cover and simmer for about 20 minutes.
- Remove from heat and put through a blender to puree.
- A handheld is ideal for doing this!
- Return to a clean pan, heat, season with salt and pepper and stir in milk.
- Bring to simmering point.
- Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
- Stir into soup.
- HEAT, but do NOT BOIL!
- Serve garnished with finely chopped parsley and/or spring onions.
Tips:
- Choose the right lettuce. Delia recommends using a combination of crisp and soft lettuces, such as romaine, butterhead, and Little Gem. Avoid using iceberg lettuce, as it has very little flavor.
- Wash the lettuce thoroughly. This will remove any dirt or grit from the leaves. Be sure to dry the lettuce thoroughly before chopping it, as any excess water will dilute the soup.
- Use a good quality stock. The stock is the base of the soup, so it's important to use a good one. Delia recommends using a chicken or vegetable stock, but you can also use beef or lamb stock if you prefer.
- Don't overcook the lettuce. Lettuce cooks very quickly, so it's important to add it to the soup at the end of the cooking time. If you overcook it, it will become limp and lose its flavor.
- Season the soup to taste. Once the soup is cooked, taste it and adjust the seasoning accordingly. You may want to add more salt, pepper, or herbs.
Conclusion:
Delia Smith's lettuce soup is a delicious and refreshing soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover lettuce. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite in your home.
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