Lettuce Soup with CroutonsMarcus Nilsson
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
1 tablespoon olive oil, plus more to taste
2 shallots, peeled and diced
4 cups chicken or vegetable broth
1 small russet potato, peeled and cubed
2 cups day-old rustic bread, torn into pieces with your fingers
6 cups torn lettuce (any varieties)
1/2 cup fresh leafy herbs, such as basil, parsley, and tarragon
Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
1. Preheat oven to 350°F.
Step 2
2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
Step 3
3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
Step 4
4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
Step 5
5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
Step 6
6. Add the salt and pepper, then puree the soup in a blender until smooth.
Step 7
7. Top with the croutons and serve.
