Recipe Index

Ingredients

• 3 Tbsp. unsalted butter, divided
• 1 cup chopped onions, scallions, leeks, or shallots
• 1 garlic clove, chopped
• ¾ tsp. ground coriander
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• ¼ tsp. freshly ground black pepper, plus more
• ¾ cup chopped peeled potato
• 8 cups coarsely chopped lettuce leaves including ribs (about ¾ lb.)
• Olive oil and fresh tender herbs (such as dill, chives, or tarragon) for garnishing (optional)

Method

1. Melt 2 tablespoons of the butter in a 4 to 5-quart heavy pot over medium heat and cook the chopped onions, scallions, leeks or shallots with the chopped garlic clove for 3 to 5 minutes, stirring, until softened.
2. Add the ground coriander, the salt and the black pepper and stir for 1 minute so the spices bloom in the butter.
3. Stir in the chopped peeled potato, the coarsely chopped lettuce leaves including their ribs and 3 cups of water, bring the pot to a boil, then cover it and simmer for about 10 minutes until the potato is very tender.
4. Purée the lettuce soup in batches in a blender, taking care with the hot liquid, or use an immersion blender in the pot, and return it to a simmer.
5. Whisk the remaining tablespoon of butter into the simmering soup and taste it, adding more salt and pepper as needed.
6. Divide the soup between 4 bowls and finish each one with a drizzle of olive oil and a scattering of fresh tender herbs if you are using them.

Cook: 25 minutes · Total: 35 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data