Lettuce and Potato Soup

This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green parts only, sliced and rinsed well
2 garlic cloves, minced
1 ¼ to 1 ½ pounds (2 large) russet or Yukon gold potatoes, peeled and diced
6 cups chicken stock, vegetable stock, or water
A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  306 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 13 grams protein; 10 milligrams cholesterol; 585 milligrams sodium

Serves 4 to 6

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.

1 hour 15 minutes