I need a recipe for lettuce soup.Do you have one?

Question

I have heard of one...but forgot to write it down...this is useing ice burg lettuce

Answer 1

Here goes, Hope this helps!!!

Recipe for Cream of Lettuce Soup


Ingredients:

2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon sugar
2 cups milk
2 cups water
1 head of lettuce
2 slices of onion
3 tablespoons cold water

Wash and chop the lettuce fine. Put the lettuce in a pot with 2 cups of water.
Add the salt, sugar and onion. Cook slowly for 20 minutes. Heat the milk in a double boiler.
Blend the cornstarch with 3 tablespoons of cold water and then
pour into the hot milk. Cook until it thickens slightly. Add the lettuce and butter
and serve. This soup may sound strange, but it really is very good! You may want to
add your own seasonings to your taste. It is bland cooked this way.

Answer 2

Chickpea and Romaine Soup with Golden Vermicelli:

In Spain, this soup would be made with fideos, a type of thin pasta. We've used vermicelli instead, but the complex taste of the golden broth, rich with paprika and turmeric, makes the soup's Spanish origins apparent nonetheless.

4 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 plum tomatoes, chopped
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon salt
1/4 pound vermicelli, broken in half
1/2 head romaine lettuce (about 2/3 pounds), shredded (about 5 cups)

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion, garlic, turmeric, paprika, and cayenne and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook 5 minutes longer.

2. Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.

3. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat. Add the vermicelli and cook, stirring occasionally, until golden, about 5 minutes. Remove the browned pasta with a slotted spoon; add it to the soup along with the romaine. Simmer until the pasta is tender, about 5 minutes.

Variations: We originally made this soup with Swiss chard. When it came time to retest, we were out of chard but had plenty of romaine; we used that and liked the soup even better. Swiss chard still makes a fine substitution, though, as does spinach.

Yield: 4

Answer 3

1 chopped onion
1 tablespoon butter
2 heads finely chopped lettuce
3/4 cup milk
salt and pepper
3 tablespoons flour
2 cups broth (vegetable or chicken)
1 cup water
1 teaspoon paprika
1 dash nutmeg Cook onion in butter till soft.
Add lettuce, then flour, then broth.
Boil 1 minute, stirring.
Pour in blender and add milk, salt& pepper, nutmeg, and paprika.
Blend for a minute, then return to pot and reheat.

Answer 4

no I have never heard about lettuce soup.