Creamy Lettuce Soup: A Refreshing Hot or Cold Delight

This creamy lettuce soup recipe is a game-changer, transforming the mild-mannered leaf into a dish bursting with fresh, clean flavors. It’s the perfect way to use up lettuce that’s slightly past its prime, ensuring nothing goes to waste. Plus, it’s incredibly versatile – serve it piping hot on a chilly evening or chilled on a sweltering summer day.

What makes this soup truly special is its ability to coax out the natural sweetness of lettuce while taming any bitter notes. The result is a velvety, luxurious soup that will surprise and delight your taste buds. From romaine to arugula, almost any lettuce variety works beautifully in this recipe, allowing you to experiment with different flavor profiles.

Best of all, this soup couldn’t be easier to make. With just a handful of ingredients and a few simple steps, you’ll have a restaurant-worthy dish that’s both impressive and comforting. So next time you’re faced with a head of lettuce, think beyond the salad bowl and dive into the world of creamy lettuce soup.

Creamy Lettuce Soup (Hot or Cold)

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. Start by melting the butter in a medium saucepan over medium heat until it becomes foamy. Add the diced onion and sliced garlic, stirring until they soften and become fragrant, about 3 minutes. Pour in the stock and bring it to a gentle simmer. Let it cook for about 8 minutes, or until the vegetables are very tender and have released their flavors into the broth. Now, add the lettuce and parsley, cooking just until they wilt and soften, which should take no more than 1 to 2 minutes.
2. Transfer the soup to a blender, working in batches if necessary. Start blending at the lowest speed, gradually increasing to high, and blend for about 3 minutes until the soup is silky smooth. If the consistency is too thick, add a little more stock to reach your desired thickness. Season with salt to taste, and add just a touch of lemon juice to brighten the flavors – be careful not to add too much, as you don’t want the soup to become tart. Pour into bowls and garnish with the radish slices and pea shoots (or your chosen garnish). Serve immediately if you prefer it warm, or chill in the refrigerator for a refreshing cold soup option.

Notes

This versatile soup works wonderfully with a variety of lettuce types. Try experimenting with romaine, Bibb, oak leaf, arugula, or cress for different flavor profiles. However, it’s best to avoid iceberg lettuce due to its lack of flavor.

Feel free to get creative with your aromatics. Shallots or leeks can be used instead of or alongside the onion for a more complex flavor base.

While the suggested garnish of radishes and pea shoots adds a lovely freshness and crunch, don’t be afraid to mix it up. Crispy bacon bits and halved cherry tomatoes can add a delicious twist to the soup.