- 2 tablespoons unsalted butter
- 1 medium onion, roughly chopped
- 3 cloves garlic
- 1 medium-sized russet potato, very large dice (¾”)
- 3 cups chicken or vegetable stock, low sodium
- 1 small head romaine lettuce, roughly chopped
- 1 small head Boston lettuce, roughly chopped
- 1 cup arugula, loosely packed
- 1 ounce fresh basil leaves or flat leaf parsley
- 4 tablespoons créme fraiche
- ½ lemon
- salt and white pepper to taste
Over medium heat, melt butter in a Dutch oven or large saucepan. Add onion and cook until it begins to soften. Add whole garlic cloves and continue cooking until onion becomes completely translucent, taking care not to burn the garlic throughout the process. Add the potato, cooking gently for 10 minutes (and still taking care not to burn the garlic!). Add the stock and bring to a boil. Now reduce heat, cover, and simmer for another 10 minutes until the potato pieces are cooked through.
Add all three lettuces and the basil or parsley. This may take a moment, but the leaves will wilt quickly, so don’t worry if, when you begin, it seems like you have more lettuce than pan. Cook two or three minutes until all lettuce has softened.
Pull the soup from the heat and let stand for a few minutes. Using a hand blender or working in batches with a stand blender (please Google how to safely blend hot liquid in a stand blender if you’ve not done it before), blend the soup thoroughly. If you want to be extra fancy (and who doesn't?), run your soup through a fine mesh strainer or chinois. This isn’t hard, just a little time consuming, but the few minutes it requires renders a velvety result.
Season with salt and pepper to taste. Once you’re certain you’ve added enough salt and pepper (check twice!), ladle into pretty bowls and top with a dollop of créme and a quick squeeze of lemon.