Lettuce Soup

Ingredients

2 cup onions, scallions, and/or shallots, chopped.

2 garlic cloves, peeled and minced

6 tablespoons unsalted butter

1 ½ teaspoon coriander ground

1 ½ teaspoon salt or to taste

1 ½ cup potato, peeled and cubed

16 cups roughly chopped lettuce leaves including ribs

6 cups water or chicken stock

Freshly ground black pepper to taste

1. Cook onion mixture and garlic in 2 tablespoons butter in Dutch oven over moderately low heat, stirring, until softened, about 4 minutes. Add coriander, salt, and pepper and cook, stirring. Stir in potato, lettuce, and water or chicken stock and bring to a boil, then reduce heat and simmer, covered, until potato is soft, about 10 minutes.

2. Purée soup in batches in a blender or food processor and transfer to Dutch oven. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste. 


Serves 8