Creamy Lettuce Soup


  • 1 1/2 pounds green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce
  • 2 large leeks (white and light green parts only), split lengthwise, rinsed well, and sliced
  • 2 tablespoons butter
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  • About 1/4 tsp. freshly grated nutmeg
  • Zest of 1 lemon
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 qt. reduced-sodium chicken broth
  • 1/2 cup half-and-half

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  1. De-rib and chop lettuce and ribs. Set leaves and ribs aside separately.
  2. Cook lettuce stems and leeks in butter in a medium pan over medium-low heat. Add 1/4 tsp. nutmeg, lemon zest, salt, and pepper.  Stir until tender, about 10 minutes.
  3. Stir in lettuce leaves with broth and cover. Bring mixture to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.
  4. Using an immersion blender, blend until very smooth. When blended, stir in half-and-half. Without boiling, heat soup, stirring, over medium heat, about 2 minutes.
  5.  Pour soup into bowls and sprinkle extra nutmeg on top if desired.

Source | Sunset via

Leah Beckett