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Cream Of Lettuce Soup

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“This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated.”
READY IN:
40mins
SERVES:
4-6
YIELD:
10-12 cups of Cream Of Lettuce Soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a deep pan.
  2. Add the onion, garlic, green pepper and tarragon.
  3. Saute 3-4 minutes.
  4. Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
  5. Stir in the stock and bring to the boil.
  6. Reduce heat, cover and simmer for about 20 minutes.
  7. Remove from heat and put through a blender to puree.
  8. A handheld is ideal for doing this!
  9. Return to a clean pan, heat, season with salt and pepper and stir in milk.
  10. Bring to simmering point.
  11. Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
  12. Stir into soup.
  13. HEAT, but do NOT BOIL!
  14. Serve garnished with finely chopped parsley and/or spring onions.

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