Photo: Lettuce Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 teaspoon chopped garlic
- 1 tablespoon chopped parsley leaves, plus more for garnishing
- 1 tablespoon chopped chives, plus more for garnishing
- 2 teaspoons chopped tarragon leaves, plus more for garnishing
- 2 heads Boston lettuce, leaves torn
- 3 cups chicken stock
- 1/2 cup heavy cream or evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Chive blossoms, for garnishing, optional
Directions
Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
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By angelique753
Portland, OR
on June 02, 2013
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What a great recipe! My 12 year old loved it and even had seconds! I used different lettuce and didn't have fresh tarragon but it still came out tasting wonderful. I will try it with Boston lettuce and tarragon, I am sure it will be great tasting. A keeper!
I love Emeril's recipes - have yet to try one that my family did not like!
By NorthernSpie
on June 05, 2012
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Hoping to use this recipe the next time I saw Boston Bibb at the market, I was at the store today and saw a box of Spring Mix near it's expiration date and at a reduced price. Not really in the mood to make entree salads for dinner tonight, I decided to make this soup. The different greens in the Spring Mix gave the soup many layers of flavor with one spoonful sweet and the next slightly (but pleasantly bitter. Love it and think this would work with any salad green.
By sandraibrhm
on May 16, 2012
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We looked for options on what to do with extra two heads of lettuce that were starting to wilt. I didn’t know what to expect but this soup was ridiculously delicious — a ton of flavor and a great texture. One of my favorite dishes of the year so far. Well done Emeril!
We modified the recipe by replacing the chicken stock and heavy cream with vegetable bouillon and soy creamer. We used scallions instead of chives. And didn’t add the salt or oil. You can check out my rendition on my website (linked on my profile; click my name to see it.
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