This elegant Cream of Lettuce Soup is a testament to the versatility of leafy greens, offering a surprisingly rich and creamy texture without being heavy. The base is built on a classic roux of butter and flour, enriched with milk and chicken stock to create a silky mouthfeel. Boston lettuce is gently cooked to preserve its delicate flavor, then pureed for a vibrant, pale green hue. Finished with homemade garlic croutons made from white bread and clarified butter, this dish offers a wonderful contrast of soft soup and crunchy topping. It’s a perfect comfort food for chilly evenings or a sophisticated starter for a dinner party. Simple ingredients yield a restaurant-quality result that feels both nostalgic and refined.
Cream Of Lettuce Soup
Description
This elegant Cream of Lettuce Soup is a testament to the versatility of leafy greens, offering a surprisingly rich and creamy texture without being heavy. The base is built on a classic roux of butter and flour, enriched with milk and chicken stock to create a silky mouthfeel. Boston lettuce is gently cooked to preserve its delicate flavor, then pureed for a vibrant, pale green hue. Finished with homemade garlic croutons made from white bread and clarified butter, this dish offers a wonderful contrast of soft soup and crunchy topping. It&# 226;ÂÂs a perfect comfort food for chilly evenings or a sophisticated starter for a dinner party. Simple ingredients yield a restaurant-quality result that feels both nostalgic and refined.Ingredients
Directions
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Thoroughly rinse the Boston lettuce, remove the hard cores, and roughly chop the leaves.
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Peel and finely slice the onion.
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Cut the white bread into small cubes, removing the crusts if desired.
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In a large saucepan, melt 2 ounces of butter over medium heat.
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Add the sliced onions and cook gently until soft and translucent, about 5 minutes.
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Stir in the all-purpose flour to create a roux, cooking for 3 minutes while stirring constantly to remove the raw flour taste.
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Gradually whisk in the milk and half of the chicken stock, ensuring no lumps form.
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Bring the mixture to a simmer, stirring frequently, and cook for 7 minutes until thickened.
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In a separate large pot, place the chopped lettuce leaves and cook over medium heat for 6 minutes until wilted.
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Transfer the cooked lettuce to a blender and puree until smooth.
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Add the pureed lettuce to the soup base, along with the remaining chicken stock.
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Season with freshly ground salt and white pepper to taste.
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While the soup simmers, heat 4 tablespoons of clarified butter in a small frying pan over medium heat.
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Add the bread cubes and shake the pan occasionally, toasting them until golden brown but not burnt.
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Add the remaining 2 tablespoons of clarified butter and crushed garlic cloves to the pan.
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Toss the bread cubes with the garlic butter for another minute, then drain on paper towels.
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Strain the soup through a fine sieve into a heated tureen to ensure a silky texture.
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Serve immediately, garnishing each bowl with the homemade garlic croutons.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 808.6kcal
- % Daily Value *
- Total Fat 60.4g93%
- Saturated Fat 37.3g187%
- Cholesterol 155.9mg52%
- Sodium 621.1mg26%
- Total Carbohydrate 58.4g20%
- Dietary Fiber 4.1g17%
- Sugars 3.7g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
