Indulge in a symphony of flavors with our delectable Lettuce and Green Garlic Soup, a culinary masterpiece that embodies the essence of spring's bounty. This vibrant soup is a symphony of textures and tastes, featuring crisp lettuce, aromatic green garlic, and a savory vegetable broth that bursts with freshness. The addition of tangy lemon juice and a touch of cream or yogurt adds a delightful balance of acidity and richness. Discover the magic of this soup and explore variations that cater to your dietary preferences and culinary creativity, including a vegan and gluten-free option. Embark on a culinary journey where simplicity meets elegance in this Lettuce and Green Garlic Soup, a testament to the beauty of seasonal ingredients.
Here are our top 5 tried and tested recipes!
LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
LETTUCE SOUP
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Categories Soup/Stew Leafy Green Potato Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
LETTUCE AND GREEN GARLIC SOUP
Steps:
- 1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the rice, stock, parsley leaves and bouquet garni, and bring to a boil. Add the lettuce and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes. The tough ribs of the lettuce leaves should be thoroughly tender. 2. Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If using a regular blender, return the soup to the heat. Add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives and freshly grated Parmesan. Yield: 4 servings.
LETTUCE AND GREEN GARLIC SOUP
Use a flavorful broth - chicken or vegetable - to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient. Rice thickens the soup and it's all puréed with an immersion blender.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the rice, stock, parsley leaves and bouquet garni, and bring to a boil. Add the lettuce and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes. The tough ribs of the lettuce leaves should be thoroughly tender.
- Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If using a regular blender, return the soup to the heat. Add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives and freshly grated Parmesan.
LETTUCE AND POTATO SOUP
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
- Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams
Tips:
- Select quality ingredients: Use fresh, crisp lettuce and green garlic for the best flavor. Look for tightly packed lettuce heads with no signs of wilting or browning. Green garlic should have firm, green stalks and cloves.
- Clean the lettuce and green garlic thoroughly: Rinse the lettuce leaves and green garlic stalks under cold water to remove any dirt or debris. Cut away any bruised or damaged parts.
- Don't overcook the lettuce: Lettuce wilts quickly, so cook it only until it is tender-crisp. Overcooked lettuce becomes mushy and loses its flavor.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
- Serve the soup hot or cold: Lettuce and green garlic soup can be served hot or cold. If you're serving it cold, chill it in the refrigerator for at least 30 minutes before serving.
Conclusion:
Lettuce and green garlic soup is a delicious and refreshing soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its bright green color and delicate flavor, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and flavorful soup, give lettuce and green garlic soup a try. You won't be disappointed!
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