Lettuce Soup

Name: Lettuce Soup
Ingredients: 1 tablespoon olive oil or butter; 1 shallot, thinly sliced; 3/4 pound Yukon gold potatoes, peeled and diced; 4 cups chicken stock; 4 ounces arugula, spinach, mesclun mix, etc. plus any additional fresh herbs including parsley, dill, basil; 1/4 cup cream; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon nutmeg

9 ingredients

1 steps

Ingredients

1 tablespoon olive oil or butter
1 shallot, thinly sliced
3/4 pound Yukon gold potatoes, peeled and diced
4 cups chicken stock
4 ounces arugula, spinach, mesclun mix, etc. plus any additional fresh herbs including parsley, dill, basil
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg

Directions

1

In a medium pot warm the olive oil or butter over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using an immersion blender, puree the soup until smooth. Add the cream, salt, pepper and nutmeg. Stir to combine. Cover and keep warm.