Lettuce Soup with Lettuce Sauce Drizzle

From Debra Revere

  • 3/4 c olive oil
  • 1 med yellow onion, diced
  • 10 large leaves of Romaine lettuce, torn into pieces
  • 1 lb potatoes, peeled and diced
  • 3 c chicken or vegetable broth
  • 1-1/2 tsp salt
  • 1/4 c heavy cream
  • 4 Tab lemon juice
  • 1 Tab dried parsley
  • Freshly ground black pepper, to taste
  • 1 small head Bibb or other soft lettuce, torn into pieces
  • 1 egg yolk
  • 2 tsp capers
  • 2 Tab diced red onion
  • 1 garlic clove, smashed
  • 1/2 tsp Dijon mustard
  • 5 basil leaves, torn into pieces


  1. Heat 1/4 c of the olive oil over medium heat in a large saucepan. Add the yellow onion and cook until beginning to soften. Add Romaine, potatoes, broth, and salt. Bring to a boil over high heat, then cover the pot and reduce the heat so that the liquid stays at a brisk simmer. Cook 20 minutes or until potatoes are tender.
  2. In a bowl, mix together the cream, 1 Tab of the lemon juice, parsley, and a bit of freshly ground black pepper. Add to the soup.
  3. Carefully puree the soup with an immersion blender or in batches in a food processor. Taste and adjust the seasoning.
  4. To make Lettuce Sauce Drizzle: combine soft lettuce, egg yolk, capers, remaining lemon juice, red onion. Garlic p, mustard and basil in a food processor and process until smooth. Add remaining olive oil.. season with salt and pepper and chill until ready to use.
  5. Serve soup hot or cold with drizzle on the top.



The soup will keep in the fridge for up to a week, and the flavor improves as it rests.

The Lettuce Sauce is great as a drizzle over poached fish, grilled chicken or hard boiled eggs. Can also use instead of mayonnaise for egg, chicken or tuna salad.


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