Lettuce soup may seem a bit weird, but give it a chance because it’s delicious. I promise.
There’s an episode of Gilmore Girls where Lorelai tells Sookie to see if she can put the lettuce in the soup – lettuce the inn had already paid for, but was apparently too dry for a salad. This very scene has bothered me for years. In fact, the thought of putting lettuce in soup just didn’t make any sense to me.
A few weeks ago, I found myself with too much lettuce and nothing to do with it. Of course, lettuce soup immediately popped into my head. I thought it was a long shot, but I started searching the internet to see if it was something that could possibly work. Imagine my dismay, when I found out that lettuce soup was actually a thing. Not only a thing, but a Julia Child thing.
So I made some amazing lettuce soup using my extra lettuce, and it was amazing. So amazing that I didn’t bother writing down the recipe. Go me.
After days of being mad at myself, I decided to give it another go.
Herbed Lettuce Soup
Yield 2 quarts
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 1 leek, light green and white only, sliced
- 4 garlic cloves, minced
- 1 cup full bodied beer
- 3 cups vegetable stock
- 1 pound romaine lettuce, trimmed and sliced
- 1/4 cup chopped fresh parsley + more for garnish, if desired
- 1/2 teaspoon coarse salt
- Black pepper, to taste
- In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion and leek, sautéing until slightly translucent, about 5 minutes. Add garlic and continue to cook for an additional two minutes.
- Add beer and deglaze any brown bits from pan.
- Add remaining ingredients. Cover pot and bring to a boil.
- Reduce heat to a strong simmer and continue to cook until lettuce is very soft, about 20 minutes.
- With an immersion blender or food processor, puree soup until smooth.
- Garnish with fresh parsley before serving.