Spring Lettuce and Leek Soup Recipe
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.