Potage Choisy (velouté de laitue)
Quantité : 2 litres (8 tasses)
14g sunflower oil
1 small onion (110g), thinly sliced
60g garlic scapes, roughly chopped *(or 2 cloves garlic, minced)*
150g cucumber, peeled or unpeeled, cut into cubes
300g potatoes, peeled and cut into cubes
Salt to taste
1500g chicken broth
350g green lettuce leaves, washed and dried *(see notes)*
30g fresh coriander, roughly chopped
15g fresh dill, roughly chopped
8g fresh mint, roughly chopped
**Notes**
1. The recipe works with any lettuce, but if you use red-leaf varieties the vibrant green colour of the soup may not come through.
2. Replace some of the lettuce with spinach or tender vegetable tops (beet greens, radish tops, etc.). Fennel can also be used in place of the cucumber — in that case, use fennel fronds instead of the dill.
**Instructions**
1. In a large pot or dutch oven, heat the oil over medium-high heat and sauté the onion for 2 to 3 minutes without letting it brown.
2. Add the garlic scapes and cucumber and cook for 2 to 3 minutes, stirring.
3. Add the potatoes, salt and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the lettuce leaves a little at a time — they will quickly lose volume in the hot broth. Once all the lettuce is in the pot, continue cooking for 8 to 10 minutes or until the potatoes are tender.
5. Remove from heat and blend the soup using a blender, food processor, or immersion blender.
6. Add the fresh herbs and blend again until the soup is as smooth as possible.
7. Freeze whatever isn't consumed right away — to reheat, add cream to return it to a smooth, velvety texture.
