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Lettuce Soup
Keep this lettuce soup recipe in your back pocket for when you have an extra head of romaine lettuce or other greens sitting in the back of your crisper drawer.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 25 min👤 Shelley Wiseman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
- ●whisk
📝 Preparation Steps
1
Melt 2 Tbsp. unsalted butter in a 4–5-qt. heavy pot over medium heat. Add 1 cup chopped onions, scallions, leeks, or shallots and 1 garlic clove, chopped and cook, stirring, until softened, 3–⏱️ 5 minutes. Add ¾ tsp. ground coriander, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring, ⏱️ 1 minute, to bloom spices. Stir in ¾ cup chopped peeled russet potato, 8 cups coarsely chopped lettuce leaves including ribs (about ¾ lb.), and 3 cups water. Bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about ⏱️ 10 minutes.
. unsalted butter, divided3 Tbspchopped onions, scallions, leeks, or shallots1 cupcoarsely chopped lettuce leaves including ribs (about ¾ lb.)8 cups
2
Purée soup in batches in a blender (use caution when blending hot liquids) and return to pot (alternatively remove from heat and use an immersion blender). Bring soup to a simmer, whisk in remaining 1 Tbsp. unsalted butter, and more salt and pepper to taste. Divide soup among 4 bowls and top with a drizzle of olive oil and fresh tender herbs (if using). Editor’s note: This lettuce soup recipe was first printed in the May 2005 issue of ‘Gourmet.’ Head this way for our favorite summery cold soup recipes →
. unsalted butter, divided3 TbspOlive oil and fresh tender herbs (such as dill, chives, or tarragon) for garnishing (optional)
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