Best Chilled Lettuce Buttermilk Soup Recipes

CHILLED LETTUCE BUTTERMILK SOUP

Chilled Lettuce Buttermilk Soup image

Evidently, lettuce soup is a old time American favorite. I had three bunches of lettuce from the CSA one week and came up with this recipe by combining a variety of recipes I found online. It's actually pretty tasty, a refreshing dish on a hot summer day!

Provided by Stephanie Z.

Categories Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 red onion, chopped
2 garlic cloves, chopped
1 head lettuce, rinsed and dried and chopped into thin strips (I used romaine)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 cups buttermilk
2 cups fat free half-and-half
1 cup sweet peas, pureed
salt and pepper, to taste
chopped fresh dill (to garnish)

Steps:

Pour buttermilk and half-and-half into large bowl or saucepan.
In a heavy-bottomed skillet over medium heat, melt 3 tablespoons of the butter. Add onion, increase heat to medium-high and sauté until softened.
Add garlic, stirring, and then lettuce strips. Sauté for about three minutes, stirring occasionally, until lettuce is wilted.
Stir lettuce strips, parsley, dill and pea puree into buttermilk mixture, then blend with an immersion blender.
Add salt and pepper to taste. Chill at least three hours or overnight.
To serve, ladle into soup bowls and sprinkle with dill.

CHILLED LETTUCE-BUTTERMILK SOUP

Chilled Lettuce-buttermilk Soup image

How to make Chilled Lettuce-buttermilk Soup

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

•3 T. butter, divided
• 1/4 cup finely chopped shallots
•2 small heads Boston, Bibb or Buttercrunch lettuce, leaves separated, rinsed and dried
• 1/4 cup chopped fresh parsley
•6 cups buttermilk
•Salt and pepper to taste
•Cayenne or paprika to garnish

Steps:

Pour buttermilk into large bowl or saucepan. In a heavy-bottomed skillet over medium heat, melt 2 tablespoons of the butter. Add shallots, increase heat to medium-high and sauté until softened. Remove from heat and add shallots to buttermilk, stirring thoroughly.
Prepare the lettuce by stacking several leaves and rolling them up together. Slice each roll into thin strips.
Heat the remaining tablespoon of butter in the skillet and add lettuce strips. Sauté for about three minutes, until lettuce is wilted. Stir lettuce strips and parsley into buttermilk-shallot mixture, then blend with an immersion blender. Add salt and pepper to taste. Chill at least three hours.
To serve, ladle into chilled soup bowls and sprinkle with cayenne or paprika. Serves 4 to 6.

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