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Lettuce Soup
  • Lettuce
  • Vegetables
Serves:   4
(serving size: 1 bowl)

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


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


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

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