Lettuce Soup
Nutrivore Score: 446
Ingredients
- 3 tablespoons beurre noisette aka brown butter, ghee or butter also work
- 1 cup chopped shallots about 3 large
- 1 clove garlic minced
- 3/4 teaspoon coriander
- 1/8 teaspoon cardamom
- 3/4 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 1 green plantain or large russet potato peeled and cut into 1″ chunks
- 1 pound lettuce about 2 large heads, roughly chopped
- 4 cups chicken broth
Instructions
- Heat beurre noisette (or other fat) in a large saucepan over medium-high heat. Add shallots and cook, stirring frequently, until beginning to soften, about 5 minutes.
- Add garlic and spices. Cook, stirring frequently, another minute, until fragrant.
- Add lettuce. Stir constantly for 2-3 minutes to wilt the lettuce.
- Add broth and plantain. Bring to a boil and the reduce heat to maintain a simmer, uncovered, for 20 minutes.
- Puree the soup by putting the entire contents of the pot into your blender and blending on high for 1 minute (do this in batches if you have a smaller blender). An immersion blender can also be used, but will be harder to get that perfect creamy consistency.
Nutrition
Nutrition Facts
Lettuce Soup
Amount per Serving
Calories
219
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
27
mg
9
%
Sodium
1395
mg
61
%
Potassium
605
mg
17
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
839
IU
17
%
Vitamin C
17
mg
21
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
As a beautiful and tasty option, swirl a spoonful or two of heavy cream or coconut cream into each bowl before serving. Parsley and cilantro chopped and sprinkled over the top are lovely garnishes too. This soup pairs well with seafood, so you could add some crab meat or shrimp to make it more of a full meal.