Chilled Lettuce Soup

Chilled Lettuce Soup


  • 1 1/2 cups (340gr, 12oz) chicken stock
  • 1 slice bacon (8gr, 0.3oz cooked) , fried crisp and crumbled
  • 2 tablespoons fresh snipped basil
  • 2 tablespoons fresh snipped tarragon
  • 4 cups (144gr, 5oz) shredded lettuce
  • 2 teaspoons olive oil
  • 1 small potato (85gr, 3oz), chopped
  • 1 medium shallot (45gr, 1.6oz), chopped
  • 4 teaspoons plain yogurt or sour cream


  1. Heat oil in saucepan and sauté shallot for 2 minutes.
  2. Add potato and stock, bring to a boil. Cover and simmer 15 minutes.
  3. Stir in the lettuce and tarragon.
  4. When lettuce has wilted (almost immediately) remove from heat and purée in a blender. Refrigerate until chilled.
  5. When ready to serve, ladle into bowls, spoon 2 tsp of yogurt onto each serving, sprinkle with bacon and basil.

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