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Cream of lettuce soup

Cream of lettuce soupI  have been cooking this soup for many years. I think I read it in a newspaper in my university years and modified it many during this time. I have never thrown away a piece of lettuce, since I discovered this recipe.

You can make it from a very fresh lettuce that you have just bought from the market or use a lettuce that been in your fridge for a day or two. I often add other green stuff such as parsley stalks, some leeks (the green part) or radishes’ leaves.

The soup is very easy to make and it’s very light, making it a very good starter.

Serves: 4

Preparation time: 15 minutes


One head of lettuce
few leaves of green onion
couple of celery stalks
500 ml vegetable stock
half a bunch parsley, finely chopped
200 ml plain yogurt
salt to taste


Bring the vegetable stock to the boil and add the coarsely chopped lettuce and let it simmer for about 5 minutes. If you are adding other greens, you may need to put them first and add the lettuce about 5 minutes before they are ready.

Blitz the soup in a liquidizer or with a hand blender until smooth. Ladle soup into bowls, add two tbsp. of yogurt per soup and enjoy.

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