Member Log In

Vegetables

Please check back here for new recipes posted regularly. Want to submit a recipe? Click here.

Lettuce Soup

Lettuce
Vegetables

Serves: 4
(serving size: 1 bowl)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

1/4 cup Olive Oil

1 Onion, diced

10 Large Outer Leaves of Romaine lettuce, torn into pieces

1 lb. Yukon Gold Potatoes, peeled and diced

3 Cups Chicken Stock

1 1/2 tsp Salt

1/4 cup heavy cream

Pinch of Ground Nutmeg

1 Tbsp lemon Juice

1 Tbsp Parsley Leaves

Freshly Ground Black Pepper, to taste

Directions

Heat the olive oil over medium heat in a 4-quart saucepan. Add the onion and cook until beginning to soften. Add the lettuce, potatoes, chicken stock, and salt. Bring to a boil over high heat, then cover the pot and reduce the heat so that the liquid stays at a brisk simmer. Cook until the potatoes are tender, about 20 minutes depending on the size of your dice.

Off the heat, add the cream, nutmeg, lemon juice, parsley, and a bit of freshly ground black pepper. Carefully puree the soup with an immersion blender or in batches in a blender. Taste and adjust the seasoning. Serve hot or cold. The soup will keep in the fridge for up to a week, and the flavor improves as it rests. Reheat gently before serving if desired.

Recipe Submitted by: MELISSA CLOUGH, Chelsea CSA