Creamy Green Goddess Soup: A Heavenly Blend of Lettuce and Herbs 🌿🥣

Cream of Lettuce Soup Recipe 🥣

Overview:

Cream of Lettuce Soup is a delightful concoction that surprises with its rich flavor and smooth texture. It’s a cherished recipe that never fails to impress, whether served as a comforting lunch or a satisfying snack. With its blend of fresh ingredients and simple preparation, this soup is a winner for any occasion!

• Total Time: 40 minutes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Servings: 10-12 cups

Ingredients:

• 60g butter
• 3-4 cloves garlic, minced
• 1 tsp dried tarragon
• 1 bunch parsley, chopped
• 1 onion, chopped
• 1 green pepper, chopped
• 1 head lettuce, chopped
• 1 bunch watercress, chopped
• 1 quart (4 cups) chicken stock (or 1/2 chicken and 1/2 vegetable stock)
• 1 quart (4 cups) milk
• 2 egg yolks
• 1 cup scalded cream
• Salt and pepper, to taste
• Finely chopped parsley and/or spring onions, for garnish

Instructions:

1. Prepare Ingredients:

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   • Melt the butter in a deep pan over medium heat.
   • Add the minced garlic, chopped onion, green pepper, and dried tarragon. Saute for 3-4 minutes until fragrant.

2. Cook Vegetables:

   • Add the chopped lettuce and watercress to the pan. Cook, stirring occasionally, for an additional 4-5 minutes until the vegetables are slightly wilted.

3. Simmer:

   • Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes. This allows the flavors to meld together beautifully.

4. Blend:

   • Remove the pan from the heat and carefully transfer the mixture to a blender. Blend until smooth and creamy. If you have a handheld blender, it’s perfect for this task!

5. Return to Pan:

   • Pour the blended soup back into the clean pan. Heat it gently over low heat.

6. Season and Add Milk:

   • Season the soup with salt and pepper to taste. Stir in the milk and bring the soup to a gentle simmer.

7. Prepare Cream Mixture:

   • In a separate bowl, beat the egg yolks until smooth. Gradually add the scalded cream, whisking continuously until well combined.

8. Combine Cream Mixture with Soup:

   • Slowly pour the cream mixture into the soup, stirring constantly. Be sure not to let the soup boil at this stage to prevent curdling.

9. Final Touches:

   • Once heated through, but not boiling, the Cream of Lettuce Soup is ready to be served.
   • Garnish each serving with a sprinkle of finely chopped parsley and/or spring onions for added freshness and flavor.

Tips:

• For a vegetarian version, use vegetable stock instead of chicken stock.
• To make the soup ahead of time, leave out the beaten egg yolks and scalded cream. Add them just before reheating and serving.
• If you plan to freeze the soup, omit the beaten egg yolks and scalded cream until the soup is thawed and reheated.
• Feel free to customize the soup with your favorite herbs and spices for a unique twist.
• Serve this soup with crusty bread or a side salad for a complete meal.

Nutritional Information (Per Serving):

• Calories: 468.7
• Fat: 38g
  • Saturated Fat: 22.2g
• Cholesterol: 208.5mg
• Sodium: 514.5mg
• Carbohydrates: 21.2g
  • Fiber: 2.3g
  • Sugar: 6.6g
• Protein: 12.9g

Cream of Lettuce Soup is a versatile dish that’s sure to become a staple in your recipe collection. Its creamy texture and subtle flavors make it a comforting choice for any occasion. Whether you’re serving it for lunch, as a snack, or even freezing it for later, this soup is bound to be a crowd-pleaser! Enjoy every spoonful of this delicious creation. 🥄🌿