Butter Lettuce Cream

  • 15 minutes
  • 25 minutes
  • 6 serving amount


  • 2 Mirabel Butter lettuce chopped
  • 1 medium onion, chopped
  • 5 ml chopped garlic
  • 150 ml basmati rice
  • 250 ml chopped leeks
  • 2 liters of chicken stock
  • 2 bay leaves
  • 150 ml of 15% cream
  • Salt and pepper
  • Chives, thyme, tarragon and other fresh herbs of your choice
  • ½ Mirabel Butter lettuce shredded


  1. In a pot, put the Mirabel Butter lettuce chopped, onion, garlic and leek. Cook 1 minute over low heat.
  2. Add rice, broth and bay leaves. Cook over medium heat (low boil) for 20 minutes.
  3. Put the soup in a food processor, remove the bay leaves and turn about 30 seconds.
  4. Return the soup to the pot, add the cream, salt and pepper. When ready to serve, add the chives, thyme, tarragon, Mirabel Boston lettuce shredded and herbs.

Note : You can also serve the soup with a crust of grilled goat cheese.

Butter Lettuce - Classic

Our tender boston (or butter) lettuce without its roots. It can stay fresh up to 7 days in the refrigerator.

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