Heart Healthy from WakeMed Heart Center

Spring Lettuce Soup

October 16, 2016 |

Recipe courtesy of Chef Kevin Callaghan
as seen on episode “Lettuce“, Season 6

Note: This is a cold soup.


  • 1 head (little gem) lettuce
  • 1 small bunch Lacinato or Dino kale
  • 4 celery stalks
  • 1 shallot or small red onion
  • 1 stalk green garlic
  • 2 T chopped fresh tarragon
  • 1 lemon-juiced
  • 1 English cucumber, peeled
  • 6 C full-fat buttermilk, cold
  • 1 T olive oil
  • 1/8 cup white wine
  • 1 T sugar
  • 1 T. champagne vinegar
  • Salt and Pepper to taste

Cut the celery, shallot, and green garlic using a sharp knife Heat olive oil in a sauté pan until hot. Add vegetables and stir with a wooden spoon. Add a sprinkle of salt, tarragon, and lemon juice. Cook until vegetables have wilted and garlic becomes aromatic. Add white wine to deglaze the pan. Take off heat and add sugar. Stir in and let cool.

Cut little gem into thin strips across the body of the lettuce head. Place in a food processor or a blender (you may have to do this in batches). Add ½ of the buttermilk and blend. Then introduce remaining ingredients. Blend until soup is bright green. Add salt and pepper to taste.

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Category: Recipes

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