Lettuce Soup
5 servings
60 minutes
Lettuce soup is a delicate and velvety dish embodying the simplicity and sophistication of Russian cuisine. This soup is made from soft Boston lettuce leaves that are slowly stewed in fragrant chicken broth, gaining a rich flavor with a hint of nutmeg. After careful blending, the soup turns into a smooth puree enriched with butter, salt, and fresh pepper. It is the perfect first course for a light lunch or dinner, especially in the summer when something fresh yet nourishing is desired. In the history of Russian cuisine, such soups made from leafy vegetables hold a special place, offering harmony of flavors and health benefits. It is best served hot with slices of crispy bread or light croutons that enhance its soft texture.
1
Separate the Boston lettuce into leaves, stack them, and cut into thin strips.
- Boston (butterhead) lettuce: 350 g
2
In a three-liter pot with a thick bottom, place the lettuce, pour in chicken broth, add a glass of water, and cook the soup on low heat, covered, for about forty minutes.
- Chicken broth: 700 ml
- Boston (butterhead) lettuce: 350 g
3
Use a blender to puree the soup in two batches, adding butter, grated nutmeg, salt, and pepper. Heat the soup over moderate heat and serve hot.
- Butter: 2 tablespoons
- Nutmeg: to taste
- Salt: to taste
- Fresh bell pepper: to taste
