Riverford Wicked Leeks
Lettuce soup recipe image

Print Lettuce soup

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 & 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 & pepper


  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.
  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.
  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.
  4. Stir in some chopped parsley. Serve with croutons.
want to cook with fresh ingredients? try one of our award winning veg boxes