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Chilled Lettuce Soup

 
One serving costs about $2.03

$2.03 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 fall,winter,gluten-free,gluten free soup
spoonacular Score:74%

Spoonacular Score: 74%

 

Chilled Lettuce Soup might be just the main course you are searching for. This gluten free recipe serves 2 and costs $2.15 per serving. One serving contains 268 calories, 12g of protein, and 12g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 2 foodies and cooks. It is perfect for Autumn. Head to the store and pick up bacon, lettuce, basil, and a few other things to make it today. To use up the bacon you could follow this main course with the Mini Maple Bacon Upside Down Cakes as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Try Creamy chilled basil, pea & lettuce soup, Chilled Summer Lettuce, Lovage and Garden Pea Soup, and Chilled Sriracha Lobster Salad Lettuce Cups for similar recipes.

Ingredients

Servings:
1.5 cups
1.5 cups chicken stock
chicken stock
1 slice
1 slice cooked bacon
cooked bacon
2 Tbsps
2 Tbsps fresh basil
fresh basil
2 Tbsps
2 Tbsps fresh tarragon
fresh tarragon
4 cups
4 cups shredded lettuce
shredded lettuce
2 tsps
2 tsps olive oil
olive oil
1 small
1 small potato
potato
1 medium
1 medium shallot
shallot
4 tsps
4 tsps sour plain yogurt
sour plain yogurt
1.5 cups chicken stock
1.5 cups
chicken stock
1 slice cooked bacon
1 slice
cooked bacon
2 Tbsps fresh basil
2 Tbsps
fresh basil
2 Tbsps fresh tarragon
2 Tbsps
fresh tarragon
4 cups shredded lettuce
4 cups
shredded lettuce
2 tsps olive oil
2 tsps
olive oil
1 small potato
1 small
potato
1 medium shallot
1 medium
shallot
4 tsps sour plain yogurt
4 tsps
sour plain yogurt

Equipment

sauce pan
sauce pan
blender
blender
bowl
bowl
ladle
ladle
sauce pan
sauce pan
blender
blender
bowl
bowl
ladle
ladle


Instructions

  1. Heat oil in saucepan and saut shallot for 2 minutes.
  2. Add potato and stock, bring to a boil. Cover and simmer 15 minutes.
  3. Stir in the lettuce and tarragon.
  4. When lettuce has wilted (almost immediately) remove from heat and pure in a blender. Refrigerate until chilled.
  5. When ready to serve, ladle into bowls, spoon 2 tsp of yogurt onto each serving, sprinkle with bacon and basil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.03
Ingredient
1.5 cups chicken stock
1 slice cooked bacon
2 tablespoons fresh basil
2 tablespoons fresh tarragon
4 cups shredded lettuce
2 teaspoons olive oil
1 small potato
1 medium shallot
4 teaspoons sour plain yogurt
Price
$1.16
$0.10
$0.16
$0.90
$1.06
$0.10
$0.23
$0.14
$0.21
$4.06

Tips

Health Tips

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
228 Calories
11g Protein
8g Total Fat
27g Carbs
28% Health Score
Limit These
Calories
228
11%

Fat
8g
14%

  Saturated Fat
2g
13%

Carbohydrates
27g
9%

  Sugar
7g
8%

Cholesterol
11mg
4%

Sodium
362mg
16%

Get Enough Of These
Protein
11g
24%

Manganese
1mg
66%

Vitamin K
45µg
44%

Iron
6mg
35%

Vitamin B6
0.62mg
31%

Potassium
1047mg
30%

Copper
0.56mg
28%

Vitamin B3
5mg
25%

Vitamin C
19mg
23%

Vitamin A
1145IU
23%

Folate
91µg
23%

Vitamin B2
0.35mg
21%

Fiber
4g
19%

Magnesium
68mg
17%

Phosphorus
170mg
17%

Calcium
164mg
16%

Vitamin B1
0.19mg
13%

Selenium
7µg
10%

Zinc
1mg
9%

Vitamin E
0.93mg
6%

Vitamin B5
0.54mg
5%

Vitamin B12
0.11µg
2%

covered percent of daily need

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