For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce.
Cooked lettuce leaves may not be so common in many cuisines, but in the classic French cuisine, lettuce is added to soups and pea dishes, or is baked with cheeses. The result is delicious.
Following this tradition, I’ve decided to add lettuce to this soup and the result is just as delicious. I’m sure you’ll agree, once you try it.
* The soup can be served hot or cold.
* Make sure to wash the greens thoroughly (check under “TIPS“), or you’ll end up with sandy texture, far from creamy…
Prep time: 15 minutes
Cooking time: 30 minutes
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
1/2 tsp freshly ground black pepper
1/4 tsp White pepper
1 large celery stalk, roughly chopped
2 cloves garlic, cut it half
3 medium size zucchini, cut into large cubes
2 scallions, roughly chopped
A handful of basil leaves
1 bunch cilantro
1 bunch mint
4-5 large Romaine lettuce leaves, roughly cut
4 cups water
1/2 cup fresh lemon juice (from about 2 large lemons)
1. Place the oil and onion, salt, black and white pepper in a large pot and sauté on medium-high heat until translucent. Add the celery and garlic, mix and sautée for 1-2 minutes. Add the zucchini, mix and sautée, mixing occasionally, for 2-3 minutes. Add the scallions, herbs, lettuce and water. Mix and bring to the boil.
2. Lower the heat to medium and cook for 15-20 minutes, until the zucchini and herbs are soft and tender.
3. Turn off the heat and blend in a blender, or with a hand blender, to a smooth and creamy soup.
4. Let cool a bit and add the fresh lemon juice. Mix well, taste and adjust seasoning if needed. Serve warm or cold.