Featuring leeks, garlic, potatoes, bay leaves, and a lot more, this soup will become a hearty, healthy hit at mealtime. Plus the Fontina topping adds to the baked and rich goodness of this delicious recipe!
Despite its moderate flavor, lettuce makes fresh and delicious soup! Lettuce soup is a great way to utilize lettuce or other salad leaves that would go to waste otherwise. It’s a lovely dish that can be served hot on a cold day and chilled on a light summer evening.
Tip: Add a little parsley to enhance the green color of the soup.
Lidia’s Lettuce Soup Recipe
Ingredients for Making Lidia's Lettuce Soup
- 2 tbsp Unsalted Butter.
- 2 tbsp Extra-Virgin Olive Oil.
- 2 Leeks. Medium-sized (white and green parts, halved, thinly sliced)
- 2 Garlic cloves. Sliced
- 2 Russet potatoes. Medium-sized (peeled, cut into half-inch cubes, approx. 1lb.)
- 2 Quarts Chicken Stock/Water.
- 2 Bay Leaves. Fresh
- 1 tsp Kosher Salt.
- 6 cups Head Romaine. Coarsely chopped
- 6 cups Head Escarole. Coarsely chopped
- 3 Slices of Country Bread. Half-inch-thick (slightly toasted)
- 6 oz Italian Fontina. Shredded
How to Make Lidia's Lettuce Soup?
- In a medium-sized Dutch oven, add olive oil and melt the butter over medium heat. Simultaneously, preheat your oven to 450degrees Fahrenheit.
- Add leeks and garlic. Cook without browning for about 5 minutes till the leeks look wilted.
- Add potatoes. Cook while occasionally stirring for about 5 minutes.
- Add the chicken stock/water, bay leaves, and salt. Bring to boil.
- Adjust the heat and allow the soup to simmer for about 10 minutes till the potatoes are just about cooked.
- Add the romaine and escarole and simmer for another 30 minutes till they become very tender. At this point, the potatoes will begin to fall apart, and the soup will start to thicken. Remove the bay leaves.
- Spoon the soup into six oven-proof bowls topped with a slice of toasted bread. Sprinkle Fontina evenly over the slices.
- Place the bowls on a baking sheet, and bake for approx. 8 to 10 minutes, or till the cheese topping turns brown and begins bubbling.
To freeze lettuce soup, let it cool down completely, then freeze it in individual re-sealable plastic bags; it’ll last for 2 months.
When you want to enjoy it again, simply reheat the soup in a covered saucepan on medium to low heat for about 15 to 20 minutes. Remember to stir frequently.
- You can also use shallots instead of onions.
- You can change the garnish according to what’s available, such as small pieces of crispy bacon and cherry tomatoes.
- Do not use iceberg lettuce for this soup, as it is known for the lack of flavor.
Looking for More Recipes? Your Wish Is Our Command!
- This Toasted Almond Ice Cream Bar Recipe & Cocoa Pebbles Peanut Butter is perfect for chilling on a hot summer’s day.
- Our Traeger Salmon Shake Recipe, Tom Douglas Salmon Rub Recipe, and Trader Joe’s Salmon Recipe are perfect for seafood lovers.
- Want healthy quinoa recipes on the menu? Try; Traditional Peruvian Quinoa Recipe, Trader Joe’s Red Quinoa Salad Recipe, and Tri-color Quinoa Recipe.