Best 7 Lettuce Soup With Croutons Recipes

LETTUCE SOUP

Steps:

• Heat olive oil on medium heat in medium sized pot.
• When hot, add the garlic until slightly brown.
• Add your lettuce, parsley and oregano and stir until lettuce is wilted.
• Add your chicken broth and simmer uncovered for 20 minutes.
• Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
• Transfer back to pot.
• Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
• Serve, garnish with additional heavy cream on top if desired.

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

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.

CHILLED LETTUCE SOUP

Steps:

• Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until lettuce is very soft, about 5 minutes.
• Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.
• Once soup is chilled, add cream or half-and-half to taste and sprinkle with salt and pepper. Finely chop reserved lettuce and put about 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.

LETTUCE SOUP WITH CROUTONS

Steps:

• 1. Preheat oven to 350°F.
• 2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
• 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
• 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
• 5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
• 6. Add the salt and pepper, then puree the soup in a blender until smooth.
• 7. Top with the croutons and serve.

LETTUCE AND PEA SOUP WITH CROUTONS

Steps:

• Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.
• In a large pot, melt butter over medium heat. Add onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add lettuce; stir until just wilted, about 2 minutes.
• Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.
• Stir in mint. Season again with salt and pepper. Using an immersion or regular blender (work in batches), puree soup until smooth. If necessary, reheat soup over medium-low heat. Serve garnished with croutons.

CROUTONS FOR LETTUCE AND PEA SOUP

Steps:

• Preheat oven to 375 degrees. Slice half a baguette (1/4 pound) into 3/4-inch cubes (about 4 cups). Transfer to a rimmed baking sheet. Drizzle with melted butter; season with salt. Toss well to coat; spread in an even layer.
• Bake until golden brown, tossing halfway through, 15 to 20 minutes.