We usually think of lettuce as a vegetable best suited for salads or eaten raw. But lettuce can also be roasted and, as you will see in this recipe, cooked into a simple, creamy soup.
Ingredients:
- 1 head of lettuce (about 300 g)
- 3 medium potatoes (about 450 g), no need to peel
- Salt and pepper, to taste
- 1/4 cup olive oil (60 ml)
Instructions:
- Cook the potatoes and lettuce together in water until tender.
- Transfer the potatoes and lettuce to a blender, adding 1 cup of the cooking water (240 ml).
- Add the olive oil, salt, and pepper.
- Blend until smooth.
- Pour into bowls and serve hot.
Optional toppings: croutons, fried onion, roasted celery root chips, or fresh herbs to your taste.
