Lettuce Soup
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 215
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 7
- Cholesterol
- 37
- Sodium
- 721
- Total: 35 min
- Active: 20 min
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, cored and cut into chunks, plus shredded romaine, for serving
Directions
- 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.
- 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.