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Creamy Lettuce Soup


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  • 1 1/2 lb. green lettuce (eg. 1 1/2 heads romaine or 2 heads utter lettuce).
  • 2 large leeks - white and light green parts only, split lengthwise, rinsed well and sliced.
  • 2 TBS butter
  • 1/4 tsp freshly grated nutmeg
  • Zest of one lemon
  • 3/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1 qt chicken broth
  • 1/2 cup half and half (or coconut or almond milk)


Servings 4
Preparation time 30mins
Cooking time 45mins


Step 1

Cut ribs from lettuce and chop.
Chop leaves.
Set both aside separately.
Cook leeks and lettuce stems in butter in saucepot over medium heat with nutmeg, lemon zest, salt and pepper, stirring occasionally, until tender, about 10 minutes.
Stir in lettuce leaves and broth, cover and bring to a boil over high heat.
Reduce heat and simmer until lettuce is tender, 1-2 minutes.
Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl.
Return soup to pot and stir in half and half or almond/coconut milk.
Heat, stirring, over medium heat until steaming (don't let boil) about 2 minutes.
Ladle soup into bowls or cups and sprinkle more nutmeg on top.


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