Lettuce Soup

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  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 4 servings
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1/4 teaspoon pepper

Chive blossoms, for garnishing, optional

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. 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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