Creamy Red Butter Lettuce Soup
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Cook time: 
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Serves: 4
An easy recipe for a creamy lettuce soup.
  • 2 large heads red butter lettuce (about 2 pounds total)
  • 2 large leeks, white and light green portions only
  • 2 tablespoons unsalted butter
  • ¼ teaspoon freshly grated nutmeg
  • zest of 1 Meyer lemon - or any lemon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 4 cups low sodium chicken or vegetable stock
  • ½ cup cream or half and half
  • nutmeg (optional garnish)
  1. Separate the leaves from both lettuce heads. Wash and dry them. Roughly chop the leaves.
  2. Cut the leeks lengthwise, wash them and cut into horizontal slices.
  3. Melt the butter over medium heat in a large,heavy bottomed pot. Add the leeks, nutmeg, lemon zest, salt and pepper. Cook, stirring occasionally, until the leeks are tender, about 5 minutes.
  4. Add the lettuce leaves and stock, cover pot and turn up heat until it comes to a boil. Lower heat, keep pot covered, and cook 1-2 minutes, just until lettuce leaves become tender.
  5. Using either an immersion or standing blender, purée the soup until smooth. Return to pot, if using a standing blender. Add the cream and cook over medium-low heat until heated through.
  6. Ladle into bowls, garnish with nutmeg and serve.
Recipe by Liz The Chef at