Creamy Lettuce Soup - It's easy to make this healthy recipe! (2024)

FAQs

How do you make soup more watery? ›

Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.

Lettuce soup is a soup prepared with lettuce as a primary ingredient. It may be prepared with myriad lettuces and other ingredients, and some lettuce soups may use several cultivars of lettuce in their preparation. It is a part of French cuisine and Chinese cuisine.

Stir and cook for another 30 minutes. If you find the minestrone is looking a little too thick, or dry, add a little more water. Once cooked, fish out the rind and season with salt and pepper. 4 To serve, two ways.

Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley. Bone chicken; cut meat into bite-sized pieces and add to the pot. Simmer until vegetables are tender and flavors are well blended, about 90 minutes. Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes.

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

Lettuce is an excellent source of beta carotene (vitamin A) which is needed for healthy skin, bones, and eyes. Lettuce is a fair source of folate, which is needed for healthy cells and the healthy growth of babies during pregnancy in order to prevent neural tube defects.

I find that cooked lettuces readily absorb other flavors, so they're great in braises. Just think of lettuce, like Little Gems and romaine, as a fun substitute for cabbage in slow-cooked dishes.

There are four main types of lettuce: romaine (or cos), which forms tall and loose oblong heads; crisphead, which grows in tight heads that resemble cabbage; butterhead, which grows in soft, thick-leaved heads; and looseleaf, or leaf lettuce, which grows in a loose rosette of tender leaves off the stem.

Corn Starch

This completely versatile starch is used in savory and sweet dishes alike: gelatinizing fruit pie fillings or thickening your hefty, stick-to-your-bones soups.

Why is my soup gummy? ›

It is important that the potatoes not be too finely chopped before cooking. If they are, too much starch will be released into the broth and a gummy texture will result. An unpleasant consistency can also result from the pureeing of the cooked soup.

For chicken soup in particular, lemon juice balances out the more rich and savory flavors, adding an overall brightness to the taste. It's not only the flavor of the lemon juice that's responsible, but also its chemical properties, The Seattle Times shares.

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

To season it, we recommend starting with our Vegetable Soup Mix. It contains celery salt, parsley flakes, garlic powder, sea salt, summer savory, marjoram, thyme, black pepper, turmeric and sage, which are all excellent with root vegetables, so you can incorporate things like carrots or potatoes into the soup.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Add a few spoons of rice flour and let it cook for a while. Add more to taste if not thick enough. As Alice Twain says, don't keep adding water. Or, you can make soups using a stock instead of water: vegetable, chicken or a meat or fish stock.

Liquids. There are some basic choices for a liquid in your soup. You may want to go with beef, chicken, fish, or vegetable stock. For convenience sake you could pick these up at the supermarket, but they might be high in sodium, which is something you may have wanted to avoid from the get go.

To thin the soup out, simply add more water. To make it creamier, add some milk, cream or coconut milk. A dollop of yogurt or sour cream are also good additions as you blend the soup together.