Cream of Lettuce Soup recipe


1 leek.
2 iceberg lettuces.
1 medium onion.
2 medium potatoes.
1 ¾ oz of butter.
1 quart of chicken stock.
½ cup of cream.
Salt and pepper.
Milk, for thinning.
Freshly chopped chives, to garnish.


Wash and clean the leek and lettuces; then finely chop.

Peel and chop the onion and potatoes.

In a saucepan, melt the butter and gently sauté onion and leek until soft.

Add the lettuce, potatoes and chicken stock, then bring to the boil, and simmer until potatoes are tender (about 30 minutes).

Purée in a blender, then reheat in a clean saucepan. Add the cream, salt and pepper. Thin slightly with milk if required.

Serve either hot or cold with an extra swirl of cream and freshly chopped chives.

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