Lettuce Soup

Name: Lettuce Soup
Ingredients: 2 tablespoons olive oil; 1 cup sliced onion; 1 teaspoon chopped garlic; 1 tablespoon chopped parsley leaves, plus more for garnishing; 1 tablespoon chopped chives, plus more for garnishing; 2 teaspoons chopped tarragon leaves, plus more for garnishing; 2 heads Boston lettuce, leaves torn; 3 cups chicken stock; 1/2 cup heavy cream or evaporated milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; Chive blossoms, for garnishing, optional

12 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 cup sliced onion
1 teaspoon chopped garlic
1 tablespoon chopped parsley leaves, plus more for garnishing
1 tablespoon chopped chives, plus more for garnishing
2 teaspoons chopped tarragon leaves, plus more for garnishing
2 heads Boston lettuce, leaves torn
3 cups chicken stock
1/2 cup heavy cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Chive blossoms, for garnishing, optional

Directions

1

Heat olive oil over medium-low heat in a large saucepan.
2

When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes.
3

Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes.
4

Add the chicken stock and simmer, uncovered, for 20 minutes.
5

When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan.
6

Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through.
7

Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.