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Lettuce Soup

A recipe by Julie Van Rosendaal

Lettuce Soup

Total Time:






Skill Level:



  • 2 Tbsp. olive or canola oil
  • 2 Tbsp. butter
  • 1 small onion or the white part of 1 leek, chopped or sliced
  • salt, to taste
  • 1/2 cup fresh parsley or cilantro
  • 3 - 4 cups chicken or vegetable stock
  • 1 - 2 heads Inspired Greens leaf or butter lettuce (limp is fine)
  • 2 - 4 Tbsp. heavy cream (optional)
  • croutons, for garnish (optional)

How to Make It

  1. In a large saucepan or Dutch oven, heat the oil and butter and sauté the onion or leek, sprinkling with salt, for a few minutes, or until soft. Stir in the herbs.
  2. Add the stock, bring to a simmer, then add the lettuce and simmer for 5-10 minutes.
  3. Add the cream and purée using a hand-held immersion blender right in the pot, or carefully transfer to a blender to purée until smooth.
  4. Serve topped with small croutons, if you like.

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