lettuce woup with nutmeg and black pepper

Creamy Lettuce Soup With Nutmeg And Black Pepper

This soup incorporates the depth of a home-made stock, the soft tones and textures of butterhead lettuce enriched with creme fraiche for a touch of tartness and an aromatic spicy note
Course Snack, Soup, supper
Cuisine European
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Brandon



  • 1 knob butter or good gently flavoured oil
  • 1 white onion or a bunch or spring onions
  • 1-2 cloves garlic

Vegetable Stock

  • Home-made (see above), powdered or stock-cube

The Star Of The Show

  • 2-4 sweet tasting lettuce such as Butterhead quantities depend of size


  • 1 mediem potato

Finish with

  • 1 good dollop of creme fraiche or Greek yoghurt
  • plenty of black pepper and nutmeg (both freshly ground)


Make a stock

    Cook the main ingredients

    • melt the butter or heat the oil, add finely chopped onions and garlic
    • sweat the onions for 5 minutes without browning until soft and translucent
    • add the very finely chopped potato and sweat over low heat until totally soft
      you may have to add a small amount of liquid and you'll definitely need to cover the pan. don't let the potato brown
    • finely chop the lettuce and add to the pan
      add some of your favourite herbs
      cook over a low flame until it's soft but retains its bright color 
      add the hot stock and cook briefly
      season with salt 
    • blend lightly maintaining some of the texture - this is most easily achieved with a hand blender
    • stir in a dollop of cream or yoghurt and finish off with freshly milled black pepper and freshly grated nutmeg