Cream of Boston lettuce soup

Cream of Boston lettuce soup
  • 6 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 2

    heads of boston lettuce, chopped

  • 1

    medium onion, chopped

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1 cup
    (250 mL)

    chopped leek

  • 5/8 cup
    (160 mL)

    basmati rice

  • 8 cups
    (2 L)

    chicken broth

  • 2

    bay leaves

  • 5/8 cup
    (160 mL)

    15% cream

  • Salt and pepper to taste

  • fresh chives to taste

  • fresh thyme to taste

  • 0.500

    head of boston lettuce, shredded

  • fine herbs, finely chopped to taste


In a large pot, place the chopped lettuce, onion, garlic and leek.

Cook over low heat for 1 minute.

Add the rice, broth and bay leaves.

Bring to a gentle boil over medium heat for 20 minutes.

Remove from the heat, take out the bay leaves and pour the soup into a food processor.

Liquefy for about 30 seconds.

Pour back into the pot, add the cream, salt and pepper, and warm the soup.

Just before serving, add the chives, thyme and shredded lettuce.

Garnish with fine herbs.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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