Lettuce Soup with Watercress-Herb Puree Recipe

Name: Lettuce Soup with Watercress-Herb Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 medium leeks, white and light green parts only, coarsely chopped; 3 medium celery ribs, coarsely chopped; 1 large baking potato (10 ounces), peeled and cut into 1-inch dice; 2 pounds Boston lettuce (about 6 heads), coarsely chopped; 1 quart vegetable stock, preferably homemade; Salt and freshly ground pepper; One 6-ounce bunch of watercress, thick stems discarded; 2 cups packed basil leaves; 1/4 cup water; 1/4 cup chopped chives; 3 tablespoons extra-virgin olive oil; 1 teaspoon marjoram leaves; Salt and freshly ground pepper; Peppery extra-virgin olive oil, preferably Tuscan, for drizzling

Servings: persons

2 tablespoons extra-virgin olive oil
3 medium leeks, white and light green parts only, coarsely chopped
3 medium celery ribs, coarsely chopped
1 large baking potato (10 ounces), peeled and cut into 1-inch dice
2 pounds Boston lettuce (about 6 heads), coarsely chopped
1 quart vegetable stock, preferably homemade
Salt and freshly ground pepper
One 6-ounce bunch of watercress, thick stems discarded
2 cups packed basil leaves
1/4 cup water
1/4 cup chopped chives
3 tablespoons extra-virgin olive oil
1 teaspoon marjoram leaves
Salt and freshly ground pepper
Peppery extra-virgin olive oil, preferably Tuscan, for drizzling

1
Heat the olive oil in a very large saucepan.
2
Add the leeks, celery and potato and cook over moderately low heat, stirring often, until the vegetables are slightly softened, about 10 minutes.
3
Add the chopped lettuce by large handfuls, stirring each batch until wilted before adding the next.
4
Add 2 cups of the vegetable stock and season with salt and pepper.
5
Reduce the heat to moderately low.
6
Cover and simmer the soup, stirring often, until the vegetables are very soft, about 20 minutes.
7
Add the remaining 2 cups of stock, cover and cook for 20 minutes longer.
8
Working in batches, carefully puree the hot soup in a blender.
9
Pour the soup into a clean saucepan and season with salt and pepper.
10
In a medium bowl, prepare an ice water bath.
11
Set aside 8 small watercress sprigs.
12
In a medium saucepan of boiling salted water, blanch the remaining watercress and the basil leaves for 5 seconds.
13
Drain and plunge into the ice water bath to cool.
14
Drain again and squeeze out any excess water, then coarsely chop.
15
Transfer the chopped watercress and basil to a blender.
16
Add the water, chives, extra-virgin olive oil and marjoram and blend until emulsified.
17
Transfer the puree to a bowl and season with salt and pepper.
18
Gently reheat the soup and ladle into warmed shallow bowls.
19
Drizzle some Tuscan olive oil and a rounded tablespoon of the watercress puree over the soup.
20
Garnish with the reserved watercress sprigs and serve.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 medium leeks, white and light green parts only, coarsely chopped, 3 medium celery ribs, coarsely chopped, 1 large baking potato (10 ounces), peeled and cut into 1-inch dice, and more.

Yes, Lettuce Soup with Watercress-Herb Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lettuce Soup with Watercress-Herb Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions