Photo: Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham; Food Styling: Marian Cooper Cairns
Active Time
25 Mins
Total Time
45 Mins
Yield
Serves 8

Kick off a spring meal with this delightfully herbal soup. Made with three types of lettuce (romaine, escarole, and butter), leeks, white wine, and fresh parsley and dill, this Spring Lettuce and Leek Soup is bright green in color and flavor. White beans and sour cream give the soup a smooth and silky texture once the hot cooked mixture is pureed with an immersion blender or in a food processor or blender. (If you have an immersion blender or stick blender, you can puree the mixture right in the soup pot—so easy!) You can make the soup in advance and rewarm it before serving, but it is at its most vibrant when served within a few hours. Be sure to thoroughly wash and dry the lettuces and leeks to remove any traces of grit or sand, which are often hidden inside the leaves of spring greens. A dollop of tangy sour cream (or plain Greek yogurt) and a sprig of dill is a lovely finishing touch, but you can also top this soup with croutons. Serve this soup in your prettiest bowls or teacups and enjoy a bright taste of spring.

How to Make It

Step 1

Rinse romaine, escarole, and butter lettuce well; shake and pat dry. Roughly chop leaves and stems; discard cores.

Step 2

Melt butter in a large Dutch oven over medium. Add leeks and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add wine, and cook 1 minute. Stir in lettuces, stock, and beans. Cover and increase heat to medium-high; bring to a boil, stirring occasionally. Reduce heat to low, and simmer, covered, until lettuce leaves are wilted and stems are softened, 8 to 10 minutes. Remove from heat; stir in sour cream, parsley, and dill

Step 3

Using an immersion blender, process hot soup until smooth. Stir in salt and pepper. Garnish servings with sour cream and dill sprigs, if desired.