Lettuce Soup

1. 1

   Melt butter over medium heat in a heavy Soup Pot or Dutch Oven. Saute onion and potatoe in the butter until the onion browns slightly and the potato starts to stick.

2. 2

   Pour in 1/4 cup of the chicken broth to deglaze the pan, loosening any brown bits from the bottom.

3. 3

   Add the lettuce, stir and cover to steam briefly. Stir every minute or so and continue until the lettuce is thoroughly wilted.

4. 4

   Add the rest of the broth and simmer for 5 minutes.

5. 5

   Turn off the heat, add the basil and process with an immersion blender. Add the salt and pepper to taste.

6. 6

   Add the ham and cheese and stir briefly ( you don't want the cheese to disappear)

7. 7

   Serve with a loaf of crusty bread or good croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.