Lettuce and Herb Soup
Updated November 14, 2022
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cup white wine
4 small heads Boston lettuce, cored
2 cups cubed stale French bread
2 cups buttermilk
4 cloves garlic, peeled and chopped
4 teaspoons minced scallion
4 tablespoons chopped fresh oregano
4 teaspoons chopped fresh rosemary
4 teaspoons chopped fresh thyme
½ cup chopped fresh basil
4 teaspoons fresh lemon juice
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
28 grams carbs; 5 milligrams cholesterol; 200 calories; 1 gram saturated fat; 2 grams fat; 4 grams fiber; 808 milligrams sodium; 9 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring wine and 1 cup water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover and steam until wilted, about 3 minutes. Place leaves in a blender with bread, buttermilk and garlic. Blend until smooth. Stir in scallions, herbs, lemon juice, salt and pepper to taste. Refrigerate until chilled. Taste and adjust salt. needed. Divide among 4 bowls and serve immediately.
Private Notes