Lettuce soup sounds like such a boring, bland, flavorless concoction. I mean lettuce, turned to soup, how good can that actually be? The answer is: holy crazy amazing! Who knew that lettuce, the filler leaf of salads, could shine so brightly as the star of this simple soup! This is absolutely, hands-down, my favorite soup. I’ve made this soup for so many friends and got those same raised eyebrows and then same ecstatic mmmmmmm face as they tried it. So now, I’m sharing this recipe with you. Funny, it doesn’t actually taste like lettuce. I hope you also give this soup a chance!
- 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
- 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.