Try this Cream of Lettuce Soup recipe, or contribute your own.
Suggest a better descriptionThoroughly rinse lettuce and remove cores. Heat a soup tureen. Place lettuce leaves in a large, dry saucepan and cook over medium heat for 6 minutes. Into another pan on low heat, place butter, stir in onion, and let cook until soft. Stir in flour, making a roux. Cook 3 minutes while stirring. Stir milk into roux and half of the chicken stock. Remove cooked lettuce from pot, puree in a blender and add to soup. Add rest of chicken stock and cook while stirring for 7 minutes or until thickened. Season to taste with salt and pepper. Pour 4 tb clarified butter into a small frypan and when heated, add cubes of bread, occassionally shaking pan to prevent them from getting too brown. Add another 2 tb clarified butter and garlic cloves. Drain garlic bread "croutons" on a paper towel. Place on heated serving dish. Strain lettuce soup through a sieve into soup tureen and serve at once with croutons.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 407 | ||
Calories from Fat: 282 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 19.1g | 96 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 84.8mg | 26 % | |
Sodium 587.5mg | 20 % | |
Potassium 593.3mg | 16 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 20.7g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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