Cream of Lettuce Soup Recipe

Cream of Lettuce Soup picture


Preparation Time15 MinCooking Time20 Min
Ready In35 MinHealth IndexAverage
VegetarianMain Ingredient
Interest Group


 Milk1 1⁄4 Liter
 Onion slices3 (Thick Slices, White Onion)
 Parsley sprigs3
 Bay leaf1
 Butter95 Gram
 Plain flour2 Teaspoon
 Ground nutmeg1 Pinch
 Egg yolks2
 Cream155 Milliliter
 Chopped parsley2 Tablespoon
 Croutons4 Tablespoon (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2405 Calories from Fat 1216

% Daily Value*

Total Fat 136 g209%

Saturated Fat 81.6 g408.2%

Trans Fat 0 g

Cholesterol 710.4 mg

Sodium 1646.1 mg68.6%

Total Carbohydrates 245 g81.6%

Dietary Fiber 5.3 g21.3%

Sugars 122.1 g

Protein 60 g120.9%

Vitamin A 144.9% Vitamin C 78.3%

Calcium 191.1% Iron 35%

*Based on a 2000 Calorie diet


Remove coarse outer leaves from lettuce.
Use only crisp inner parts.
Shred lettuce finely and rinse in colander under running cold water.
Shake off excess water and pat dry between two clean tea towels.
Heat milk slowly to scalding point with onion, parsley, clove and bay leaf.
Scalding should take about 20 minutes.
Strain and discard flavourings.
Melt 60 g (2 oz) butter in a large heavy based saucepan, stir in flour, cook for about 1 minute.
Add scalded milk gradually, stirring all the time over a moderate heat until just below boiling point.
Add shredded lettuce and simmer gently over a very low heat for 30 minutes or until very tender.
Stand soup on an asbestos mat to avoid burning.
Add nutmeg and salt and pepper to taste.
Rub soup through a sieve or puree in an electric blender.
Return puree to clean saucepan, place over a moderate heat and bring almost to the boil.
Simmer 10 minutes, stirring occasionally.
Beat egg yolks with cream.
Stir and add with remaining butter to simmering puree, stirring continuously.
Taste soup and adjust seasoning if necessary.
Serve garnished with chopped parsley and croutons.