Lettuce Velouté
- Vegetarian
- Energy Kcal 302
- Carbohydrates g 39.4
- of which sugars g 7.8
- Protein g 8.2
- Fats g 12.4
- of which saturated fat g 3.82
- Fiber g 5.8
- Cholesterol mg 13
- Sodium mg 1226
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Very low
PRESENTATION
Soft, creamy texture and pretty green color make lettuce velouté a family favorite right from the moment it hits the table. Featuring a smooth, velvety finish that tastes both light and rich, this lettuce soup recipe makes even busy weeknights feel like something special.Lettuce velouté surprises everyone with its delicate flavor, a step above everyday meals but just right for regular family dinners or casual gatherings with friends. When served as a starter, this creamy lettuce soup adds that extra touch to any occasion—a cozy fall meal, a spring lunch, or cool summer nights when you want something light yet still satisfying. Classic French soup recipes usually feel out of reach, but lettuce velouté offers maximum comfort alongside the visual appeal of its rich, green color, especially when finished with a hint of yogurt or a simple sprinkle of chives. Families keep craving the mild, good flavors—people love how this dish fits nicely into any home cook's soup lineup (easy way to serve more greens).
Reliable for busy families that need quick, cheerful meals, lettuce velouté really shines because it’s one of those easy soup recipes you actually want again and again. Casual weeknights get a lift, while fancier family weekends see happy eaters reaching for extra bread—works best with crusty sourdough or quick croutons!Great for big gatherings—doubles up for lunch or as a light dinner—and the versatility lands it at the top of practical homemade soup ideas because it works served hot, warm, OR cool.Everyone enjoys the flexibility—mixing up fresh toppings, pairing with sandwiches, or keeping it simple in a mug.Most folks say this approach to lettuce soup recipe opens doors for picky kids to try something new without fuss, and the easy, elegant style encourages big smiles all around.Simple, warm, nice food like this fits every table....definitely a smart pick when home cooks want practical style AND family-friendly flavor all at once.
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INGREDIENTS
- For the velouté
- Fresh scallion 4
- Shallot 1
- Extra virgin olive oil 3 spoonfuls -
- Butter 1 ½ tbsp (20 g)
- Lettuce 2 - (large heads)
- Vegetable broth 3 ¼ cups (750 ml)
- Breadcrumbs 4 tbsp (30 g)
- Fine salt to taste
- White pepper to taste -
- For garnish
- Parsley 3 spoonfuls -
- Yogurt 2 spoonfuls -
- Whole grain bread 4 slices -
How to prepare Lettuce Velouté
To prepare the lettuce velouté, clean and chop the shallot and scallions, including the tender green part. In a large pot, melt the oil and butter, then add the shallot and scallions and let them soften 1 over low heat for 10-15 minutes without browning. Meanwhile, detach the lettuce leaves from the heads, discarding the more damaged outer leaves, and wash them thoroughly with cold water to remove any traces of soil. Cut the lettuce leaves into chiffonade 2 (to see the video on chiffonade cutting click here) and add them to the scallions in the pot 3.
Cook for a few minutes while stirring, then add 2 cups of hot vegetable broth 4 and continue cooking for about 20 minutes over low heat, seasoning with salt and pepper. Once the time has elapsed, drain the lettuce 5 while keeping the cooking liquid and blend the lettuce until it becomes a fine cream 6.
Add 1 oz of breadcrumbs to the cooking liquid 7, gently cook the mixture, stirring with a ladle until it thickens 8. Then pour it into a pot, filter it to avoid any lumps, add the lettuce cream 9, and mix everything together. Depending on the desired thickness, add more hot vegetable broth.
Cut the bread into triangles 10 (sliced bread will also work) and toast it 11 without any fat in a well-heated non-stick pan on both sides. Pour the velouté into the dishes, garnish with the bread croutons, with some yogurt or sour cream, and with chopped parsley or chives 12 and serve.