Lettuce Soup

Why have your soup and salad separately when you can enjoy the delicate flavor of romaine in this silky soup?
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4-6
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Ingredients

4 tablespoons unsalted butter

1/4 cup all-purpose flour

1 medium onion, chopped

Kosher salt and freshly ground black pepper

4 cups milk

One 12-ounce head romaine

Directions

  1. Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
  2. Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.