Lettuce and Herb Soup
Updated Nov. 15, 2022
- Total Time
- 15 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup white wine
- 4small heads Boston lettuce, cored
- 2cups cubed stale French bread
- 2cups buttermilk
- 4cloves garlic, peeled and chopped
- 4teaspoons minced scallion
- 4tablespoons chopped fresh oregano
- 4teaspoons chopped fresh rosemary
- 4teaspoons chopped fresh thyme
- ½cup chopped fresh basil
- 4teaspoons fresh lemon juice
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
200 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 9 grams protein; 808 milligrams sodium
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