Cream Of Lettuce Soup Recipes

Steps:

• Melt the butter in a heavy saucepan. Add onion and leek. Saute for 5 minutes without letting them brown.
• Stir in flour, combining it well with onion and leek.
• Add lettuce, frozen peas and chicken broth. Season with salt and pepper.
• Bring to boiling. Simmer for 3 minutes. Remove from heat. Cool a little and blend in cream.
• Puree in blender. Return to saucepan and reheat to serve or serve well chilled with a dollop of sour cream, if you wish.

Steps:

• For the stock cover the bones with 12 cups of water and bring to a boil. Add the seasonings and boil gently for three hours, then drain. It will yield about eight cups. If necessary, reduce further, to get the eight cups, or add water enough to attain the proper amount.
• For the soup, heat the butter in a stockpot. When hot, add the onions and leeks and saute for two minutes. Add the stock, potatoes and salt. Bring to a boil and boil gently, partially covered, for 45 minutes. Strain, reserving the liquid, and process the solids in a food processor until very smooth. Combine with the reserved liquid. (Note: If the liquids and solids are processed together, the mixture tends to be too foamy.)
• For the garnish, separate the lettuce into leaves and wash them thoroughly. Pile the leaves together and cut into thin strips (chiffonnade). Melt the butter in a stainless-steel saucepan and add the lettuce. Cook for one to two minutes, until wilted.
• Combine the garnish with the soup at serving time. Serve hot or cold.

Steps:

• Melt the butter in a deep pan.
• Add the onion, garlic, green pepper and tarragon.
• Saute 3-4 minutes.
• Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
• Stir in the stock and bring to the boil.
• Reduce heat, cover and simmer for about 20 minutes.
• Remove from heat and put through a blender to puree.
• A handheld is ideal for doing this!
• Return to a clean pan, heat, season with salt and pepper and stir in milk.
• Bring to simmering point.
• Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
• Stir into soup.
• HEAT, but do NOT BOIL!
• Serve garnished with finely chopped parsley and/or spring onions.

Steps:

• Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.

Steps:

• Heat the oil in a soup pot. Add the onions and garlic and sauté over medium-low heat until the onions are lightly browned.
• Add the water with bouillon cube and 8 cups of the lettuce, reserving the rest. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Stir in the herbs and remove from the heat.
• With a slotted spoon, transfer the solid ingredients to a food processor along with the tofu, and puree, in batches, if necessary, until smooth. Or add the tofu to the soup pot, insert an immersion blender, and puree until smooth.
• Return to the soup pot or to a serving container. Stir in enough rice milk to give the soup a slightly thick consistency. Season with lemon juice, salt, and pepper. This soup needs a good amount of each to bring up the flavor, so be generous yet judicious.
• Cut the reserved lettuce into fine shreds and stir in. Allow to cool to room temperature. Serve at room temperature or chill the soup in the refrigerator for at least an hour before serving. Top each serving with a dollop of sour cream, if desired.
• Per serving:
• Calories: 122
• Total fat: 6g
• Protein: 6g
• Fiber: 2g
• Carbohydrate: 12g
• Cholesterol: 0mg
• Sodium: 68mg

Steps:

• Put romaine lettuce through food processor (or finely grate).
• On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
• Heat 1 cup of water, 2 tbsp olive oil in a large pot.
• Add carrots, lettuce, flax seeds and salt to pot.
• In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
• When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
• Stir, and add salt and pepper to taste.
• Enjoy!
• You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.

Steps:

• Wash and spin lettuce and set aside.
• In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
• Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
• Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
• Eat hot or cold.

Steps:

• Melt butter over medium heat in pot, add bacon,onion and cook until onion is tender, about 5 minutes. Bacon should be crisp at this point.
• Add lettuce and cook until lettuce is completely tender, about 6 minutes. Sprinkle with flour and cook 1 more minute, stirring once or twice.
• Add milk and cream and season with salt and pepper. Add nutmeg. Increase heat, bring soup to a boil, reduce heat and simmer 5 minutes. Garnish with croutons and grated Parmesan cheese.

Steps:

• Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.