Chilled Lettuce Soup

Total time: 25 minutes
   Why not?  We make soup of cabbage, spinach and other greens.  Lettuce Soup is a bit more delicate, depending on what types of lettuce used.  I would suggest using dark green varieties and not adding any purple - it could be a strange color.  It can be made ahead and served cold, straight from the fridge.  I used the outer leaves of heads intended for later in the week. 

 Ingredients:

• 1 1/2 cups (12oz, 360ml) chicken stock
• 4 cups shredded lettuce, loosely packed  reserve a bit for garnish
• 1 - 2 tbs fresh tarragon, chopped
• 1 small - medium potato about 1/2 cup chopped
• 1/2 onion, chopped
• 1 tbs olive oil
• 4 tsp plain or Greek yogurt, or sour cream
• 2 slices bacon, fried crisp and crumbled

 Instructions:

• Heat oil in saucepan and sauté onion for 2 minutes.
• Add potato, stock and bring to a boil.  Cover and simmer 15 minutes.
• Uncover the saucepan and stir in the lettuce and tarragon. 
• When lettuce has wilted (almost immediately) remove from heat and  purée in a blender. 
• Set aside to cool to room temperature or refrigerate for colder.
• Fry bacon until crisp. 
• Remove, drain on paper towel and crumble. 
• When ready to serve ladle soup into bowls, dollop 2 tsp of yogurt onto each serving, sprinkle with bacon, a bit more shredded lettuce and serve.