Iceberg Lettuce Soup


Lovely refreshing iceberg lettuce soup with a hint of orange. It can also be served cold on a hot summer day. Serve with bacon for an extra salty crunch.

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Iceberg lettuce soup
Veronique van Ohmydish

Made by Véronique

Published at 2016-08-17, this recipe is for 8 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 01-03-2021

25 minutes 8 people Starters
Iceberg lettuce soup


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  • 1 1/2 iceberg lettuce
  • 1 large leek
  • 250 gram bacon lardons
  • 100 gram butter
  • 1 liter chicken or vegetable stock
  • 1 orange (zest)
  • 1 teaspoon ground nutmeg
  • pepper and salt to taste
  • optional: cream for serving
Iceberg lettuce soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large pan
  • medium-sized skillet
  • blender or immersion blender

Iceberg Lettuce Soup

25 minutes 8 people Starters

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Preparation -- 15 minutes

Rinse the iceberg lettuce and leek, remove the outer leaves and chop the lettuce, and leek into pieces. Heat butter in a large pan and saute the chopped leek for a few minutes.

Then add the chopped iceberg lettuce and 1 teaspoon of ground nutmeg. Let it simmer on low heat for about 10 minutes. Meanwhile, heat a medium-sized skillet on high heat.

Add the bacon lardons in the dry skillet, without adding any oil and butter, and bake them for a few minutes, or until they're crispy.

Transfer them to a piece of paper kitchen towels to get rid of any excess fat.  

Iceberg lettuce soup
Iceberg lettuce soup

Finishing the iceberg lettuce soup -- 10 minutes

Pour the chicken or vegetable stock into the pan and bring the soup to a boil. Add zest of 1 orange. Turn off the heat and create a smooth soup using a blender or immersion blender.

SEASON with pepper and salt. SERVE with bacon and cream, and to complete the meal our sourdough bread is perfect to serve with this soup. You can also serve this soup cold for a hot summer day.

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