Lettuce Soup with Cucumber Croutons

I like cold vegetable soups. They’re great in the summer as a starter. This is especially creamy because of the potatoes, but the sour cream makes it a little tangy.

Ingredients:
half a head of Boston lettuce, coarsely chopped
3 potatoes, peeled, diced
1 cucumber, peeled, diced
4 scallions, white part only, finely chopped
1/2 cup sour cream
4 cups chicken stock
2 tbsps butter
chives
salt

1. Melt butter in a large saucepan and sauté scallions until soft. Add potatoes, stir well, then add stock. Bring to a boil then reduce heat to simmer until potatoes are soft, about 15 minutes.
2. Add lettuce to the pan and stir until wilted. Remove from heat and allow it to cool until no longer steaming.
3. Using a blender and working in batches, pureé soup until it’s smooth. Using the blender’s stir function, add sour cream and salt as needed.
4. To serve, ladle in small bowls and sprinkle wtih chives and cucumber “croutons.” You can serve it chilled or at room temperature.

Related post/s:
Good ol’ chicken stock