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Slovak Lettuce Soup

Slovak Lettuce Soup I used iceberg lettuce in this soup and was surprised that it tasted like escarole (which I love) when cooked. Any lettuce may be used though. Delicious!

Serves 3-4.


  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp butter
  • 1 medium yellow onion, sliced
  • 1 medium carrot, shredded
  • 2 cloves garlic, minced
  • 1/2 tsp dry tarragon (or use dill)
  • 1 Tbsp fresh parsley, chopped
  • 3 c vegetarian chicken style broth
  • 12 c lettuce, torn or chopped
  • 6 Tbsp whole milk, evaporated milk or half ‘n half
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper


  1. In a large pot over medium heat, warm the oil and melt butter in it. Saute onions and carrots for 8 minutes.
  2. Add garlic, tarragon, and parsley; saute another 1-2 minutes.
  3. Add broth and lettuce. Bring to a simmer, reduce heat then cook uncovered for 20 minutes, stirring often. (If broth gets too low, add a bit more.)
  4. Add milk and salt. Warm the soup a couple of minutes. Serve hot.

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