Cream Of Lettuce Soup (Crema di Lattuga)

Cream Of Lettuce Soup (Crema di Lattuga)


For the Meat Stock:

  • 1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
  • 1 lb 5 oz (600 grams) veal, cut into cubes
  • 1 onion, coarsely chopped
  • 2 oz (50 grams) coarsely chopped carrots
  • 3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
    1 celery stick, coarsely chopped
  • Salt

For the Lettuce Soup:

  • 3 lettuces, coarsely shredded
  • 1 egg yolk
  • 18 fl oz (500 ml) milk
  • 1 oz (25 grams) butter
  • 2 tablespoons plain flour
  • 1 tablespoon Parmigiano cheese, freshly grated
  • Salt and pepper


Prepare the Meat Stock:

  1. Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
  2. Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
  3. Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
  4. Remove from the heat, strain into a bowl and leave to cool.
  5. Then chill in the refrigerator.
  6. When the fat has solidified on the surface carefully remove and throw away.

Prepare the Lettuce Soup:

  1. Bring the milk and 18 fl oz (500 ml) of the meat stock to a boil.
  2. Season with salt.
  3. Add the lettuce and cook for 5-6 minutes.
  4. Transfer to a food processor and process to a puree.
  5. Pour into a clean pan.
  6. Melt the butter in another pan.
  7. Stir in the flour and cook, stirring constantly, for 3-5 minutes.
  8. Stir into the puree.
  9. Season with salt and pepper to taste.
  10. Simmer for 15-17 minutes.
  11. Lightly beat the egg yolk with the Parmigiano cheese in a soup tureen.
  12. Gradually ladle in the soup, stirring constantly. Serves 4.

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