Total Time:
25mins
Prep:
10mins
Cook:
15mins
Skill Level:
Easy
Ingredients
- 2 Tbsp. olive or canola oil
- 2 Tbsp. butter
- 1 small onion or the white part of 1 leek, chopped or sliced
- salt, to taste
- 1/2 cup fresh parsley or cilantro
- 3 - 4 cups chicken or vegetable stock
- 1 - 2 heads Inspired Greens leaf or butter lettuce (limp is fine)
- 2 - 4 Tbsp. heavy cream (optional)
- croutons, for garnish (optional)
How to Make It
- In a large saucepan or Dutch oven, heat the oil and butter and sauté the onion or leek, sprinkling with salt, for a few minutes, or until soft. Stir in the herbs.
- Add the stock, bring to a simmer, then add the lettuce and simmer for 5-10 minutes.
- Add the cream and purée using a hand-held immersion blender right in the pot, or carefully transfer to a blender to purée until smooth.
- Serve topped with small croutons, if you like.
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