in Soup Recipes

Iceberg lettuce soup

updated

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Ingredients for 4 servings:

  • 1 head of iceberg lettuce
  • 2 shallots
  • 1 liter vegetable broth
  • 150 g goat cheese, soft
  • 1 bunch of parsley
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with goat cheese

Bring the broth to a boil. Meanwhile, finely chop the shallots, lettuce, and parsley. Reserve a few strips of lettuce for garnish at the end, then add all the other ingredients to the pot. Add the goat cheese and let everything simmer for a few minutes. Purée with an immersion blender and bring back to a boil. Season with salt and pepper and garnish with the iceberg lettuce strips. Serve with toast or a slice of whole-grain bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

potatoes and pasta

Iceberg lettuce soup