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.

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


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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