Salad soup

I usually make this soup when I have leftover heads of lettuce and don't know what to do with them. The recipe is simple and doesn't require complicated ingredients, so I prepare it quite often, especially in spring. The fact that broken omelette is used instead of beaten eggs directly in the soup is a detail that really matters for the texture.

Quick Info

Total time: approximately 50 minutes
Servings: 6-8
Difficulty: easy
Recipe type: lettuce soup, suitable for lunch or dinner

Ingredients

3 heads of green lettuce
4 liters of water
5 cloves of garlic
2 eggs
A few slices of bacon
1 tablespoon of tomato paste
Salt
Pepper
Vinegar, to taste
Sour cream, optional for serving

Preparation method

1. Bring the water to a boil in a large pot. While it heats up, clean the lettuce, wash it well, and cut it into strips.

2. When the water is boiling, add the chopped lettuce and let it cook.

3. In the meantime, cut the bacon into small pieces. Peel and finely chop the garlic.

4. When the lettuce starts to soften (it doesn’t take long), add the bacon, tomato paste, and chopped garlic to the pot. Let everything cook together.

5. In a frying pan, beat the eggs and make a simple omelette, without any other ingredients. Once it cools slightly, break or cut the omelette into small pieces.

6. After the lettuce is well cooked, add the pieces of omelette to the pot. Stir gently.

7. Add salt and pepper to taste. Also add vinegar directly to the pot, to taste.

8. The soup can be served plain or with sour cream, according to preference.

Why I make the recipe often

I like it because it’s quick to make, has readily available ingredients, and doesn’t require meat or many vegetables. It’s a good option when I want a light but still filling soup, and the omelette gives it a more interesting texture.

Tips and variations

Tips
I use classic green lettuce, not iceberg or other types, because it softens better when boiled. The bacon can be smoked or raw, depending on what I have in the fridge. The tomato paste is not mandatory, but it adds color. If you want the soup to have a stronger garlic flavor, add it at the end, not while it’s boiling.

Substitutions
The bacon can be omitted or replaced with a few cubes of ham or even nothing if you want a meatless version. Instead of tomato paste, you can also use a little tomato juice, but just a small amount.

Variations
Sometimes I add a few green onion stalks, but it’s not strictly necessary. If you want more acidity, add a bit of lemon juice, not just vinegar.

Serving ideas
Lettuce soup goes well with fresh bread, flatbread, or polenta. I only add the sour cream to the bowl, not to the pot.

Frequently asked questions

Can I make the soup with older lettuce?
Yes, even if it’s a bit wilted, after boiling it won’t be noticeable.

Can I use garden lettuce, not store-bought?
Yes, any tender green lettuce is suitable.

If I don’t have bacon, can I use something else?
Yes, you can use ham, pressed ham, or leave it out entirely for a meatless option.

Can I use boiled eggs instead of an omelette?
In this recipe, I haven’t tried it, but it won’t turn out the same with boiled eggs.

Do I have to add tomato paste?
It’s not mandatory, but it adds a bit of color and flavor.

Nutritional values

The values are approximate, for an average serving (without sour cream):
Calories: 100-130
Protein: 5-7g
Fat: 6-8g (varies depending on how much bacon and sour cream you use)
Carbohydrates: 6-8g
It’s quite a light soup, especially if you reduce the amount of bacon or omit the sour cream.

Storage and reheating

Lettuce soup can be stored in the refrigerator, in covered containers, for a maximum of 2 days. Reheat it over low heat, but don’t let it boil too much after adding the omelette, so it doesn’t break apart too much. It doesn’t store well in the freezer, as the texture of the lettuce doesn’t hold up.

 Ingredients: 3 heads of lettuce, 4 liters of water, 5 cloves of garlic, vinegar to taste, 2 eggs, a few slices of bacon, 1 tablespoon of broth, salt, pepper

 Tags:  salad soup