If you’ve never had lettuce soup before, you need to give this one a try. It’s easy to make and it comes together in less than 20 minutes.
This lettuce soup is really loved in a lot of parts of Romania, but you can make it as well, wherever you live because it asks for basic ingredients that you can easily find at the grocery store.
It’s usually made in the summer when there’s an abundance of fresh and delicious lettuce, but now we can find lettuce pretty much all the time at the grocery store.
Yesterday I found some fresh and young lettuce so I thought I would whip up some delicious soup. I don’t know about you, but in our house, we eat soup almost every day, all year long. For me, it doesn’t matter if it’s spring or summer, I need soup. 🙂 Do you eat soup only in the colder days?
For this recipe, you need only a few ingredients, and maybe you even have them already in the kitchen.
- 2 heads of lettuce
- 4-5 cloves of garlic
- salt and pepper to taste
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- one tablespoon of plain flour
- 2 tablespoons of fresh chopped dill
- 3 tablespoons of creme fraiche, cream, or greek yogurt
As you can see, you need just a handful of basic ingredients to make this lettuce soup. So, let’s begin.
Start by washing the lettuce leaves one by one, because you may find snail and sand stuck in between the leaves. Wash them well and let the leaves drain for 30 minutes.
After 30 minutes or so, chop the garlic cloves and saute them into a big pot stirring constantly, making sure they don’t burn. After 2-3 minutes, when the garlic is fragrant, but not brown, add the paprika and stir for a few seconds, to saute it as well. Add the flour and do the same.
When you saute the garlic, paprika, and flour, work fast, because they burn very easily and then, you have to throw everything to the trash. So be careful.
Chop the lettuce in bitesize pieces and set aside. Add about 3-4 L of water and add all the lettuce. Don’t worry if it seems too much because it will shrink a lot. Season with salt, pepper, and dill and bring the soup to a boil.
When it starts boiling, turn the heat to medium-low and cook for 15 minutes. The lettuce doesn’t need much cooking that this.
In the meantime, whisk creme fraiche with a ladle of soup. Turn the heat off and let the soup rest for 10 minutes. Add the creme fraiche, stir to combine and serve hot or warm.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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