Lettuce and potato cream, a light and surprising comfort food. Perfect for winter days when you crave something warm and comforting, the lettuce soup is a simple yet tasty recipe. Genuine and refined, it is a great alternative to traditional soups, broths, and creams like the pea and carrot cream with potatoes or the classic pumpkin cream, with a bitter taste, this light dish is prepared with a few easily available ingredients. This recipe is very useful for using up lettuce when it’s no longer fresh enough to be used for side dishes of tasty salads.
The lettuce and potato cream is truly special, serve it with a drizzle of extra virgin olive oil and oven-toasted aromatic croutons, you will taste how good it is!
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
- Energy 426.81 (Kcal)
- Carbohydrates 34.00 (g) of which sugars 5.75 (g)
- Proteins 12.43 (g)
- Fat 28.64 (g) of which saturated 6.16 (g)of which unsaturated 4.03 (g)
- Fibers 6.05 (g)
- Sodium 1,606.95 (mg)
Indicative values for a portion of 504 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the lettuce and potato cream
- 2 heads lettuce
- 1 onion
- 4 potatoes
- 5 tablespoons extra virgin olive oil
- 1.75 oz grated Parmesan
- 4.25 cups vegetable broth
- to taste salt
- to taste pepper
- 4 slices multigrain whole wheat bread
- 4 tablespoons plain natural yogurt
- A few leaves lettuce
- to taste sesame seeds
- to taste chia seeds
- to taste extra virgin olive oil
Tools
- High-sided saucepan
- Immersion blender
- Mezzaluna
- Peeler
Lettuce and Potato Cream Recipe
Clean the lettuce by removing the outer leaves, wash them and cut them into pieces.
Finely chop an onion with the mezzaluna.
Peel the potatoes, dice them and rinse under running water.
In a saucepan, sauté the oil with the onion, add the lettuce and let it wilt (set aside a few leaves for dish garnishing), then add the diced potatoes.
Pour the broth, adjust salt and pepper, and cook for about 45 minutes. Check if the potatoes are cooked, then proceed to blend the ingredients with an immersion blender until smooth and creamy.
Incorporate the grated Parmesan and serve accompanied by toasted bread.
Pour the lettuce cream into four bowls, garnish each with some cooked lettuce leaves in the center and a tablespoon of plain natural yogurt, which you will try to distribute over the entire surface of the dish with the help of a toothpick.
Sprinkle sesame and chia seeds, finally add toasted bread croutons (I used multigrain but you can choose the type of bread you like best).
Drizzle with oil and serve the cream still hot. Enjoy your meal!
Storage and Tips
Storage: The lettuce cream can be kept in the fridge for 1-2 days in an airtight container. I recommend reheating it on the stove or in the microwave before consuming it again.
Tips: You can replace the oil with butter to sauté the onion.
For garnishing, you can use cooking cream instead of yogurt.
