Lettuce Soup

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  • 1Servings


  • 2 sliced leeks (white parts only)
  • 2 tablespoons butter
  • 1 large head romaine, chopped
  • 2 cups chicken broth
  • 10 ounces frozen peas
  • 1/2 cup chopped fresh mint
  • Salt and pepper


In large pot, cook leeks in butter until soft; add lettuce (reserve some for topping) and cook for 2 minutes. Stir in broth, 1 1/2 cups water and peas; bring to simmer, 5 minutes. Stir in mint; season with salt and pepper. Puree in blender.