Hot or Cold Creamy Lettuce Soup Recipe

Lettuce isn't just good for salads; it makes shockingly delicious soup, too.

A bowl of vibrantly-colored lettuce soup in a white bowl, garnished with a small nest of julienned radish and pea shoots, flanked by flowering chives, a dark fuchsia napkin and a vintage spoon.

Serious Eats / Vicky Wasik

Why It Works

  • Despite its mild flavor, lettuce makes a delicious and fresh-tasting soup.
  • A small amount of parsley punches up the green color.

I'm in the middle of the bustling Union Square farmers market, surveying the piles of outrageously beautiful produce. There are taut bunches of purple-tinged asparagus standing in shallow pans of water, sweet sugar snap peas mounded into small hills, and pints of bright red and inky black berries. And then I see the lettuce. It's gorgeous lettuce, full of vigor and showing no signs of fatiguing under the day's heat. And yet it doesn't excite me in quite the same way. I love good salads made from lettuce, but I tire of them, too. And what if I don't eat it soon enough? Within a few days, it might be shriveled and limp.

But wait—let's stop right there. It's easy to always think "salad" when we see lettuce, but we don't have to. There are some other things lettuce is good for, and one of them is making soup.

This may be a hard sell—after all, lettuce isn't exactly bursting with character. To most of us, its most remarkable role is as a delivery mechanism for vinaigrette to reach our mouths. Somehow, though, lettuce can be transformed into an incredibly good bowl of soup, with a fresh, clean vegetal flavor. Sweetness comes through with more intensity, while pepperiness is tamed. And not only is the soup far better than it should be given the meekness of its star ingredient, it's just as good cold as hot. It's flat-out perfect served chilled on a sweltering summer day.

Even better is that just about any lettuce makes good soup. Maybe not iceberg, since the only thing it's good for—crunch—disappears into the pot, but almost everything else. From romaine to arugula, Boston to Bibb, oak leaf to cress, set them to simmer and they'll be great.

It's also perfect for lettuce that's past its prime, since you're going to wilt it anyway. That means there's no reason to throw out a head of lettuce: Once it's too flaccid for the salad bowl, it's ready for the soup tureen.

Sliced onion and garlic being gently cooked in a saucepan.

Serious Eats / Vicky Wasik

And, last, it couldn't be easier to make. Here's how simple it is: Sweat some combination of diced aromatics, like onion, leek, garlic, and shallots, in a little butter. Then add stock—could be chicken, could be vegetable, whichever you want. Boil it until the aromatics are very tender (not more than 10 minutes or so), then toss in the lettuce leaves. A little parsley or another fresh green herb doesn't hurt, either.

As soon as the lettuce is fully softened, which, given its propensity toward collapsing at the first sign of trouble, won't take more than a minute, transfer it all to a blender and give it a good long whirl until the soup is silky-smooth. A little salt, maybe a splash of lemon juice, and it's ready to be eaten hot, or chilled for later.

That lettuce stand looks way sexier now.

A close-up of a serving of lettuce soup, garnished with julienned radish and pea shoots.

Serious Eats / Vicky Wasik

July 2016

Recipe Facts

Prep: 10 mins
Cook: 15 mins
Active: 25 mins
Total: 25 mins
Serves: 4 servings

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Ingredients

  • 2 tablespoons (30g) unsalted butter

  • 1 medium onion (about 8 ounces; 225g), diced (see notes)

  • 4 medium cloves garlic, sliced

  • 2 cups (475ml) homemade chicken or vegetable stock, or store-bought low-sodium chicken broth, plus more if needed

  • 8 ounces (225g) lettuce, core and root ends trimmed, leaves torn if large (see notes)

  • 1/4 cup (1 small handful) loosely packed parsley leaves

  • Kosher salt

  • Fresh lemon juice, to taste

  • Thinly sliced radish and pea shoots, tossed in extra-virgin olive oil, for garnish (see notes)

Directions

  1. In a medium saucepan, melt butter over medium heat until foamy. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Add stock, bring to a simmer, and cook until vegetables are very tender, about 8 minutes. Add lettuce and parsley and cook until wilted and softened, 1 to 2 minutes.

    Lettuce and parsley leaves are added to a saucepan of simmering stock and aromatics.

    Serious Eats / Vicky Wasik

  2. Working in batches if necessary, transfer broth and vegetables to a blender and blend, starting at the lowest speed and increasing to high, until very smooth, about 3 minutes. If soup is too thick, thin as needed with additional stock. Season with salt and just a touch of lemon juice to brighten flavor (add it very sparingly to prevent soup from becoming tart). Garnish with radish and pea shoots (or other garnish) and serve warm or chilled.

Special Equipment

Blender

Notes

This recipe works with many varieties of lettuce, including romaine, Bibb, oak leaf, arugula, and cress. I'd advise against iceberg because of its extreme lack of flavor.

You can use shallots or leeks in place of or in combination with the onion.

Feel free to change the garnish depending on what's available; diced crispy bacon and cherry tomatoes would be fun.

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Nutrition Facts (per serving)
114 Calories
7g Fat
10g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 114
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 203mg 9%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 4g
Vitamin C 12mg 59%
Calcium 49mg 4%
Iron 1mg 7%
Potassium 374mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)