Name: Spring Lettuce and Leek Soup
Total time: 45 min
Yield: Serves 8
Ingredients: 1 large head romaine lettuce; 1 large head escarole lettuce; 1 head butter lettuce; 3 tablespoons salted butter; 2 leeks, white and light green parts only, thinly sliced (about 3 cups); 2 garlic cloves, chopped; ¼ cup dry white wine; 5 cups chicken stock; 1 (15-oz.) can white beans, drained and rinsed; ¾ cup sour cream; ½ cup firmly packed fresh flat-leaf parsley leaves; 2 tablespoons chopped fresh dill; 1 ½ teaspoons kosher salt; ¼ teaspoon black pepper; Sour cream; Dill sprigs

Step 1
Rinse romaine, escarole, and butter lettuce well; shake and pat dry. Roughly chop leaves and stems; discard cores.

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Step 2
Melt butter in a large Dutch oven over medium. Add leeks and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add wine, and cook 1 minute. Stir in lettuces, stock, and beans. Cover and increase heat to medium-high; bring to a boil, stirring occasionally. Reduce heat to low, and simmer, covered, until lettuce leaves are wilted and stems are softened, 8 to 10 minutes. Remove from heat; stir in sour cream, parsley, and dill.
Step 3
Using an immersion blender, process hot soup until smooth. Stir in salt and pepper. Garnish servings with sour cream and dill sprigs, if desired.

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Spring Lettuce and Leek Soup

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