- 5 Tbs. unsalted Butter
- 1 cup Onion, chopped
- 1 cup Leek, washed, drained, and chopped
- 8 cups Chicken Stock
- 4 cups Potatoes, peeled and diced
- 1 tsp. Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 2 small heads Lettuce, leaves separated, rinsed and spun or dried
- (Recommend Boston head lettuce)
In a large saucepan, melt about 3 tablespoons of the butter over a medium heat setting. Add the onions and leeks, and sauti for about 5 minutes. Add the chicken stock, potatoes, salt, and pepper. Bring the mixture to a boil and then reduce the heat to simmer, partially covered, for about 40 minutes.
Check soup to make sure the potatoes are tender, then transfer the contents of the saucepan to a blender or food processor. Blend soup until smooth. (It's easiest to process the soup in about 2-cup batches, returning the processed soup to the original saucepan as you go.) Return the processed soup to the saucepan and keep warm over a low heat setting.
To prepare the lettuce, stack several leaves and roll them up together. Slice the lettuce rolls into thin strips (In French, finely cut vegetables like this are known as a "chiffonade").
Heat the remaining 2 tablespoons butter in a sauce pan and add the chiffonade. Sauti for about 3 minutes, until the lettuce is wilted. Stir the lettuce into the soup and adjust the salt and pepper to taste.
Ladle the soup into six soup bowls (warmed if you elect to serve the soup hot) and serve immediately. If serving the soup cold, refrigerate the soup for at least an hour prior to serving and served in chilled soup bowls.
Print this recipe
Submitted By: Teresa Johnson
Soupe de Laitues