• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cream of Lettuce Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 lb Boston lettuce
  • 1 lg Onion, finely sliced
  • 2 oz Butter
  • 2 oz All-purpose flour
  • 6 tb Clarified butter
  • 4 Slices white bread, crusts
  • -removed, sliced into cubes
  • 2 Cloves garlic, crushed and
  • -chopped to a pulp
  • 16 oz Milk
  • 16 oz Chicken stock
  • Freshly ground salt
  • Freshly ground white pepper


Thoroughly rinse lettuce and remove cores. Heat a soup
tureen. Place lettuce leaves in a large, dry saucepan
and cook over medium heat for 6 minutes.
Into another pan on low heat, place butter, stir in
onion, and let cook until soft. Stir in flour, making
a roux. Cook 3 minutes while stirring.
Stir milk into roux and half of the chicken stock.
Remove cooked lettuce from pot, puree in a blender and
add to soup. Add rest of chicken stock and cook while
stirring for 7 minutes or until thickened. Season to
taste with salt and pepper. Pour 4 tb clarified butter
into a small frypan and when heated, add cubes of
bread, occassionally shaking pan to prevent them from
getting too brown. Add another 2 tb clarified butter
and garlic cloves.
Drain garlic bread "croutons" on a paper towel. Place
on heated serving dish.
Strain lettuce soup through a sieve into soup tureen
and serve at once with croutons.

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