FoodBlogSwap Extra: Lettuce Soup

Another fun recipe that I found on Gewoon Lekker Koken, the blog I was assigned for the Foodblogswap. I ate lettuce soup one time before, but never made it myself. That needed to change. I love to use lettuce in other ways than in a salad, so the choice for this recipe was easily made. This is the perfect recipe for the last summer days because it is still light but also warm. I loved the egg that is added at the last moment. It gives the soup a little extra. We served some bread with herbal butter on the side to make it a meal.

Lettuce Soup (serves 2)
- half a head of butter lettuce
- 1 spring onion
- 1 clove of garlic
- 500 ml vegetable broth
- 50 ml cooking cream
- 1 hard boiled egg
- pepper and fresh chives

Wash the lettuce and cut the leaves smaller. Save 2 leaves from the heart and put aside for later. Cut the spring onion into rings and mince the garlic. Heat some butter in a soup pan and bake garlic and onion for about 2 minutes. Add the lettuce and stir until the leaves have shrunk. Add the vegetable broth and bring to a boil. Turn the heat to low and leave the soup to simmer for about 10 minutes.

Mash the soup with a handheld blender and add the cooking cream. Season to taste with pepper. I don't add any extra salt because there is enough in the broth. Garnish the soup with the lettuce leaf and scoop in some egg pieces and chopped chives.

Pin It

Tweet