Best 2 Lettuce And Herb Soup Recipes

In this article, we present a collection of lettuce and herb soup recipes that offer a symphony of flavors and textures to tantalize your taste buds. From the classic French lettuce soup, a comforting and elegant dish, to the hearty and flavorful Italian minestrone, packed with fresh vegetables and herbs, this diverse selection caters to every palate.

For those seeking a quick and easy option, the speedy lettuce soup is a perfect choice, featuring simple ingredients and minimal preparation time. If you have a craving for something more substantial, the hearty lettuce and sausage soup, bursting with savory flavors, is sure to satisfy. Additionally, we offer a unique twist on the traditional lettuce soup with the addition of creamy avocado, creating a smooth and velvety texture.

For those with dietary restrictions, the vegan lettuce soup provides a nutritious and flavorful alternative, while the gluten-free lettuce soup ensures that everyone can enjoy this delightful dish. And for a taste of the Mediterranean, the Greek lettuce soup, infused with aromatic herbs and tangy lemon, will transport you to the sunny shores of Greece.

With this diverse collection of lettuce and herb soup recipes, you'll find the perfect soup to warm your soul and delight your senses, no matter your dietary preferences or time constraints.

Here are our top 2 tried and tested 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:

For a richer flavor, use vegetable broth instead of water.
Add a pinch of red pepper flakes for a spicy kick.
Garnish with fresh herbs, such as parsley, cilantro, or chives.
Serve with a side of crusty bread or crackers.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount, as dried herbs are more concentrated.
This soup is also a great way to use up leftover vegetables. Just add them to the pot and simmer until tender.

Conclusion:

Lettuce and herb soup is a light, refreshing, and healthy soup that's perfect for a summer meal. It's also a great way to use up fresh herbs from your garden. With just a few simple ingredients, you can create a delicious and nutritious soup that the whole family will enjoy.

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