Chilled Lettuce Soup

1. 1

   Heat oil in saucepan and saute shallot for 2 minutes.

2. 2

   Add potato and stock, bring to a boil. Cover and simmer 15 minutes.

3. 3

   Stir in the lettuce and tarragon.

4. 4

   When lettuce has wilted (almost immediately) remove from heat and puree in a blender. Refrigerate until chilled.

5. 5

   When ready to serve, ladle into bowls, spoon 2 tsp of yogurt onto each serving, sprinkle with bacon and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.