Chicken Lettuce Soup Recipe


Health IndexAverageCuisine
Main Ingredient


 Lettuce heads3
 Butter3 Tablespoon
 Onion/6 to 8 young green onions, finely chopped1 Small
 Flour2 Tablespoon
 Chicken stock/Water and cubes4 Cup (64 tbs)
 Sugar1⁄2 Teaspoon
 Parsley sprigs/1 tablespoon dried parsley4
 Mint/1 teaspoon chopped mint2
 Milk1 Cup (16 tbs)
 Heavy cream6 Tablespoon
 Chopped mint/Parsley2 Teaspoon
 Croutons1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1619 Calories from Fat 823

% Daily Value*

Total Fat 93 g143.5%

Saturated Fat 52 g260%

Trans Fat 0 g

Cholesterol 271.5 mg

Sodium 2498.5 mg104.1%

Total Carbohydrates 147 g49.1%

Dietary Fiber 23.3 g93.2%

Sugars 45.6 g

Protein 61 g121.5%

Vitamin A 2073.1% Vitamin C 442.2%

Calcium 93.6% Iron 97.8%

*Based on a 2000 Calorie diet


Chop well-washed lettuces coarsely.
Melt butter; soften lettuce and onion gently in covered pan 5 to 6 minutes without browning.
Sprinkle in flour; blend smoothly.
Add stock, seasoning, sugar, parsley, and mint.
When smooth, bring to boil; stir constantly.
Reduce heat; simmer 15 minutes.
Put into electric blender; blend until smooth, or put through food mill or fine sieve.
Reheat in clean pan.
Meanwhile, heat milk in another pan; add when • on point of boiling.
This lightens texture of soup.
Adjust seasoning to taste.
If serving hot, pour into soup cups.
Put large spoonful of cream and a few croutons on top of each cup.
Sprinkle with mint.
If serving cold, add a little more seasoning; chill thoroughly.