Lettuce Soup with Croutons

Lettuce Soup with Croutons
Photo by Marcus Nilsson


  • 1 tablespoon olive oil
  • Kosher salt
  • 2 cups day-old rustic bread
  • 2 shallots
  • 4 cups chicken or vegetable broth
  • 6 cups lettuce (any varieties)
  • freshly ground black pepper
  • + 2 more ingredients
    • ½ cup fresh leafy herbs, such as basil, parsley, and tarragon
    • 1 small russet potato

1. Preheat oven to 350°F. 2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes. 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes. 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, ...

View full recipe at Epicurious


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