lettuce soup with green chile


This is one of those ‘can-do-with-leftovers’ recipes where you look in your fridge and toss whatever you have together. Even though some of those combinations may be a bit unexpected, they always turn out delicious as long as you use quality ingredients.

The main flavors of this soup, lettuce, green chile and Boursin cheese make for a wonderfully rich flavor triangle. Each flavor remains quite distinct, yet each compliments the other two beautifully. A must-try and make-it-again recipe.

WARNING: Know your chile. These are not sweet bell peppers. Even though it says ‘mild’ on the package, this chile most certainly has a bite. Adjust the amount to your tolerance.


This is what you need for 4 quarts / 8 servings:

  • 1 lb. baby lettuce leaves
  • 1 lb. baby spinach leaves
  • ½ lb. (mild) green chile
  • 3 celery stalks
  • 1 pt. beef stock
  • 2 cups tomato sauce
  • 1 small package Boursin cheese
  • S&P
  • optional:
    • 1 8-oz. can stir-fry straw mushrooms
    • 2 tbsp. grenadine or 1 cup fresh pomegranate juice
Pic1: lettuce, green chile, Boursin



Pic2: beef stock, tomato sauce, Boursin
Pic3: wash the lettuce and spinach
Pic4: load the pot


Pic5: frozen green chile
Pic6: add Boursin
Pic7: all done