Lettuce Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon ground coriander
- 3 tablespoons unsalted butter
- 1 garlic clove, chopped
- Carbohydrate 14 g(5%)
- Cholesterol 23 mg(8%)
- Fat 9 g(14%)
- Fiber 3 g(12%)
- Protein 3 g(6%)
- Saturated Fat 6 g(28%)
- Sodium 455 mg(19%)
- Calories 140
Preparation Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes. Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
Preparation Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes. Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
