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Lettuce Soup

Butter in center of bowl of lettuce soup
Photo Credit
James Nicholas Peterson
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4
Category
Soups, Stews, Chowders
Vegetables
Course
Soup
Preparation Method
Simmer
Sources
Soups, Chowders, and Stews

Have you ever tried Lettuce Soup? You should! This is a delicious way to try out lettuce in a new exciting way.

Lettuce performs surprisingly well in soup. Use Boston lettuce or another leaf lettuce (not iceberg), and cook over very low heat until shreds have broken down in the broth. For a rich soup cut stock back to 3 cups and add 1 cup cream at the end of cooking time.

Ingredients
2 heads Boston lettuce, cored and finely shredded
4 cups chicken or veal stock
Salt and pepper to taste
Croutons or Butter (or both!)

Instructions

  1. Combine lettuce with 1 cup of stock in a soup kettle. 
  2. Cover and simmer over very low heat for 15 minutes. 
  3. Add another cup of stock and simmer 15 minutes longer. 
  4. Repeat with remaining stock, cooking for up to 1 hour, until the mixture is smooth. 
  5. Garnish with croutons or a pat of butter for extra decadence.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Jo Celyn</span> Sun, 06/28/2015 - 06:24
This is very helpful.