Slovak Lettuce Soup

I used iceberg lettuce in this soup and was surprised that it tasted like escarole (which I love) when cooked. Any lettuce may be used though. Delicious!

Serves 3-4.

Ingredients:

• 2 Tbsp extra-virgin olive oil
• 3 Tbsp butter
• 1 medium yellow onion, sliced
• 1 medium carrot, shredded
• 2 cloves garlic, minced
• 1/2 tsp dry tarragon (or use dill)
• 1 Tbsp fresh parsley, chopped
• 3 c vegetarian chicken style broth
• 12 c lettuce, torn or chopped
• 6 Tbsp whole milk, evaporated milk or half ‘n half
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Directions:

1. In a large pot over medium heat, warm the oil and melt butter in it. Saute onions and carrots for 8 minutes.
2. Add garlic, tarragon, and parsley; saute another 1-2 minutes.
3. Add broth and lettuce. Bring to a simmer, reduce heat then cook uncovered for 20 minutes, stirring often. (If broth gets too low, add a bit more.)
4. Add milk and salt. Warm the soup a couple of minutes. Serve hot.