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Lettuce soup

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Lettuce soup

Starter Serves 4 20 min
This quick, vegetarian soup is far nicer than it sounds! A great way of transforming slightly limp lettuce into a delicate starter rather than letting it mould in the back of the fridge. This can be eaten warm or chilled, with a few ice cubes in place of the croutons.


  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 250g lettuce leaves and stalks, sliced
  • 1 tbsp plain flour
  • 1 litre light chicken stock or water
  • 150ml double or whipping cream
  • 1 large egg yolk
  • fresh parsley or chevil, chopped
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Melt the butter and cook the onion and garlic for five minutes, slowly. Add the lettuce and mix everything together for 1 minute then sprinkle with flour. Stir again and cook for a further minute then gradually add the stock or water. Simmer for 5 minutes.
  • Step 2

    Purée the soup in a blender, pour into a rinsed out bowl and strain. If puréeing has made the soup too thick, dilute it with water. Add seasoning to taste. Bring the soup back to the boil.
  • Step 3

    In a soup tureen, whisk cream and egg yolk together, pour on a ladle of boiling soup and whisk again, then add the rest of the soup.
  • Step 4

    Stir in some chopped parsley. Serve with croutons.

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