Lettuce Soup

1. 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.

* Per serving · 4 servings · Values may vary.

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