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Jamie Oliver Lettuce Soup

Jamie Oliver Lettuce Soup
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The Jamie Oliver Lettuce Soup is a smooth vegetable soup made by gently cooking lettuce with onions and potatoes, then blending everything into a velvety consistency. The potato acts as a natural thickener while lettuce provides freshness and subtle sweetness.

Ingredients

Scale

Serves 4

    • 2 large heads fresh lettuce (romaine or butterhead preferred)

    • 1 medium potato (peeled and diced small)

    • 1 small onion (finely chopped)

    • 2 cloves garlic (thinly sliced)

    • 750 ml good-quality vegetable or chicken stock

    • 2 tbsp olive oil or butter

    • Small handful fresh parsley or chives

    • Salt and freshly ground black pepper

    • Optional: splash of cream or milk

Instructions

Step 1: Build a Gentle Aromatic Base

Heat olive oil or butter in a heavy-bottomed pot over medium heat. Add the chopped onion with a small pinch of salt and cook for 4–5 minutes until soft and translucent.

The goal is softness, not browning. Browning changes the flavour profile and can overpower the delicate taste of lettuce.

Add sliced garlic and cook for 30 seconds until fragrant. If garlic starts to colour, lower the heat immediately to prevent bitterness.

Step 2: Cook the Potato for Structure

Add diced potato and pour in the stock. Bring to a gentle simmer — not a rapid boil. Aggressive boiling can break down starch unevenly and dull the final colour.

Simmer for 10–12 minutes until the potato is completely tender. A knife should slide through easily without resistance.

The potato provides body and creates the creamy texture without needing heavy cream.

Step 3: Add the Lettuce at the Right Time

Roughly chop the lettuce and stir it into the pot. Cook for only 2–3 minutes until the leaves wilt and turn bright green.

Overcooking lettuce leads to dull colour and slight bitterness. The key is brief exposure to heat, just enough to soften it.

Step 4: Blend to a Silky Consistency

Turn off the heat before blending. Add fresh herbs and blend until completely smooth.

If using a countertop blender, allow steam to escape slightly. The texture should be velvety and even. If too thick, add a small splash of warm stock — not water — to maintain flavour strength.

Step 5: Season and Balance

Taste carefully and season with salt and black pepper. Lettuce has a mild flavour, so seasoning must be gradual and thoughtful.

A small squeeze of lemon can brighten the soup without making it sour. Optional cream can be stirred in for extra richness, though it isn’t necessary.

Let the soup rest for 2–3 minutes before serving to allow flavours to settle.

Find it online: https://jamieolivereats.uk/lettuce-soup/