The Reach
Lettuce Soup with Croutons
Serves 4 | 15 minutes active time | 40 minutes total time
We made this recipe with a combination of Bibb, romaine, and iceberg lettuces, but you can substitute any lettuce that needs to be salvaged from your end-of-the-week crisper. The no-knife-required crouton technique is ingeniously efficient.
- 1 tablespoon olive oil, plus more to taste
- 2 shallots, peeled and diced
- 4 cups chicken or vegetable broth
- 1 small russet potato, peeled and cubed
- 2 cups 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
- Preheat oven to 350° F.
- In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
- Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
- 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.
- Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
- Add the salt and pepper, then puree the soup in a blender until smooth.
- Top with the croutons and serve.
