Broccoli and Lettuce Soup

January 14, 2010

Author Notes: Simple and quick soup that accentuate the taste of broccoli. You can serve this also chilled. Cordelia

Serves: 4


  • 1 big shallot chopped
  • 3-4 green onions chopped
  • 9 oz of broccoli florets
  • 1 head of romaine lettuce cut
  • 3 clove of garlic minced
  • 1 bay leaf
  • 1/8 teaspoon of freshly ground nutmeg
  • 1/4-1/2 cup of heavy cream
  • 3 tablespoons olive oil
  • Grated Parmesan cheese (about 1-2 tablespoon per person)
  • Salt and pepper
In This Recipe


  1. Add the olive oil, the shallot and green onion to a pot and satue for 5 minutes or so until soft and translucent. Add the broccoli and satue for few more minutes.
  2. Add the rest of the ingredients except for the cream and parmesan and 4 cups of water. Bring to a boil, reduce the heat and cook for 15 minutes.
  3. Take out the bay leaf and puree the soup either in a food processor or hand blender.
  4. Add the cream and cook for few more minutes without boiling. Add some parmesan cheese to each bow of soup.

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