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Cream of Lettuce Soup Recipe
|Regular strength chicken broth||4 Cup (64 tbs)|
|Butter lettuce/Green leaf lettuce||4 Cup (64 tbs), chopped (Firmly Packed For Measuring)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Half and half/Light cream||1 Cup (16 tbs)|
|White pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 821 Calories from Fat 647
% Daily Value*
Total Fat 74 g113.3%
Saturated Fat 46.3 g231.3%
Trans Fat 0 g
Cholesterol 210.5 mg
Sodium 2977.7 mg124.1%
Total Carbohydrates 26 g8.5%
Dietary Fiber 5.2 g20.8%
Sugars 7.9 g
Protein 19 g38.1%
Vitamin A 117.7% Vitamin C 88.3%
Calcium 43.3% Iron 25.5%
*Based on a 2000 Calorie diet
Stir in lettuce; reduce heat, cover, and simmer until lettuce is completely limp (8 to 10 minutes).
Pour lettuce mixture, a portion at a time, into a blender or food processor; add butter and whirl until mixture is smooth.
Return to pan, stir in half-and-half, and heat until steaming.
Season to taste with salt and white pepper, then pour into bowls and garnish with parsley.
Pass lemon wedges to squeeze into soup.