Lettuce Soup Recipe
Servings: 4 servings
Ingredients
- 1 small head iceberg lettuce
- ½ stick butter unsalted
- 1 cucumber seeds removed, chopped
- 6 scallions chopped
- 2 potatoes peeled and sliced
- 1 quart chicken broth
- salt & pepper to taste
- Chives for garnish
Instructions
- Prep all the ingredients including removing the core of the head of lettuce and pulling off the leaves.
- Heat a soup pot with cover over medium heat and melt butter. Add the lettuce, stir, cover and cook until wilted. This should take about 15 minutes but give it a stir occasionally so it doesn't burn. If you find the heat to high on your stove, turn it down a bit.
- Add the cucumbers, scallions and potatoes. Stir to combine and reduce heat to low.
- Add chicken broth to the pot to cover the vegetables. You want to add enough broth so the "veggies can float around, but don't drown".
- Cover and cook for 20 - 30 minutes. If you are cooking on low and the pot is covered, there's very little chance you'll overcook this soup.
- We used a hand blender to puree the soup but you can use a blender or food processor. When pureeing, if the soup looks to thick, add a little more chicken stock and cook a little longer on medium heat. If it looks too thin, continue cooking it down until it reaches the right consistency.
- Taste and adjust seasonings with salt and pepper. I found it needed salt so I added a little and was sure to have salt and pepper shakers on the table.
Notes
You can serve this lettuce soup hot or cold making it a perfect year round soup. Enjoy