Ingredients

1 onion, chopped

2 tablespoons (30 ml) butter

2 cups (500 ml) milk

3 cups (750 ml) chicken broth

3 cups (750 ml) potatoes, diced

Salt and pepper

6 cups (1.5 litres) left-over lettuce, coarsely chopped

¼ cup (60 ml) sour cream

Cherry tomatoes cut in quarters

Directions

1. Soften the onions with butter in a saucepan until tender.

2. Add milk, chicken broth and potatoes.

3. Bring to a boil. Cover and simmer over low heat for 20 minutes or until the potatoes are tender.

4. Add the lettuce and continue heating for 3 to 4 minutes.

5. Pour the soup in a blender to obtain a smooth purée. Put the purée through a strainer. Adjust the seasoning.

6. Pour the soup into four bowls. Garnish with sour cream and the cherry tomatoes.

See more: Appetizer, Lunch, Potatoes

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