Lettuce soupReviewed by our expert panel
- 1 head lettuce
- ½ teaspoon black pepper
- 25g butter
- ½ teaspoon salt
- 1 onion
- ¼ cup lite cream
- 2 ½ cups vegetable stock (or chicken stock)
- 2 tablespoons flour
1 Shred lettuce and peel and chop onion. Melt the butter, add lettuce and onion and cook until onion becomes clear and the lettuce is bright in colour. Drain and put into processor.
2 Add flour to pan and cook 1 minute. Add chicken stock gradually. Boil for 2 minutes, then remove from the heat and allow to cool. Add to processor, season and process until smooth. Stir in the cream.Recipe supplied by Healthy Food Guide reader, Delice Fox (Kaitaia)
Delice says: "This soup is a good way to use up those outer leaves of the lettuce. Extras like celery or carrot can be added too. It also can be cooked in the microwave in some stock, without the butter."
Nutrition Info (per serve)
Total fat 8.9g
–Saturated fat 5.6g
Dietary fibre 4.6g
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