cup chicken stock (1L)
cup grated, potato (small) (65ml)
clove clove garlic, crushed
large head Romaine lettuce, shredded
large head Iceberg lettuce, shredded
large head Boston lettuce, shredded
cup tomato puree (250ml)
cup whipping cream (125ml)
salt and freshly ground black pepper
Heat stock in a large saucepan, over medium heat. Add garlic and potato and cook over medium-high heat for 5 minutes.
Add Romaine, Iceberg and Boston lettuces to saucepan. Bring to a boil and reduce heat to medium-high. Cook until lettuce is wilted, about 5 minutes.
Remove garlic and add tomato sauce and cream.
In a blender, puree soup in batches. Return to saucepan and season with salt and pepper. Garnish each bowl with two bocconcini.