Lettuce Soup with Croutons

Ingredients for Lettuce Soup with Croutons

• 1 tablespoon olive oil, plus more to taste

• 2 shallots, peeled and diced

• 950ml chicken or vegetable broth

• 1 small russet potato, peeled and cubed

• 475ml 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

How to make Lettuce Soup with Croutons

1. Preheat oven to 177°C.

2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.

3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.

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.

5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.

6. Add the salt and pepper, then puree the soup in a blender until smooth.

7. Top with the croutons and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.