Summer Lettuce Soup
Make this delicious summer lettuce soup using leftover Romain, Boston, Butter, or Iceberg lettuce. Serve it warm or cold with bread croutons.
Servings: 6 servings
Calories: 140kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 onion chopped (or 3-4 green onions)
- 2 celery stalks chopped
- 5-6 garlic cloves minced
- 1 lettuce head chopped (Romaine, Iceberg, Butter or Boston lettuce)
- 4 ounces ham chopped small (or bacon)
- 8 cups of low sodium vegetable stock
- 1-2 tablespoons sour cream
- 2 large eggs
- 1 bunch of fresh dill or 1 teaspoon dry dill chopped
- salt and pepper to taste
- 3-4 Tablespoons vinegar or lemon juice added to the pot
- For Serving: Bread croutons saltines or slices of bread
Instructions
- In a soup pot, heat the vegetable oil on medium heat.
- Add chopped ham, onions, celery, and garlic and saute them in the oil until they develop the flavor and the onion becomes translucent for about 15 minutes.
- Add chopped lettuce and stir it together with the other vegetables.
- Add the vegetable stock and simmer the soup until the vegetables are tender and the lettuce is soft, for about 30 minutes.
Tempering the eggs and sour cream:
- In a medium bowl, beat the eggs. Add the sour cream and whisk to obtain a smooth paste. Grab a ladle and pour slowly hot soup over the eggs and sour cream. Whisk constantly, making sure the eggs stay smooth.
- Pour this liquid over the soup and bring it back to hot without boiling it.
- Taste for salt and pepper. Remove it from the heat.
- Add the chopped fresh dill or the dried version.
- Add the vinegar and stir again to combine.
- Serve the soup warm or cold. Great for hot days.
Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 7g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 67mg | Sodium: 1502mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
