You have plenty of options when choosing the kinds of lettuce and potato you use for this Lettuce Soup, but we love Buttercrunch! With all the variations possible, it’ll be a different soup every time! Serve this soup warm or cold.
In a large heavy pot, cook the onions and garlic in 2 tablespoons of butter over low heat for 3 to 5 minutes, until the onions and garlic are softened.
Add the coriander, salt, and pepper and stir for about a minute.
Add lettuce, potato, and vegetable broth.
Bring mixture to a boil
Reduce heat and simmer, covered, for about 10 minutes. Potato should be very tender.
Add your pinch of nutmeg and puree the soup in the pot using an immersion blender if you have one, or process the soup in batches in a blender or food processor.
With all the pureed soup in one pot, bring the soup to a simmer and stir in the last tablespoon of butter.
Season with salt and pepper, as desired.
Garnish each bowl with a fresh spring of parsley, cilantro, or dill.
