4 heads of Boston lettuce, roughly chopped
1 bunch of parsley, roughly chopped
2 small onions, finely chopped
2 cloves of garlic, minced
3 small potatoes, peeled and cut into small cubes
1 liter of vegetable broth
250 ml of 35% cream
2 tablespoons of olive oil
2 tablespoons of butter
Salt and pepper, to taste
Discover this potage recipe imagined by chef Camilo Lapointe-Nascimento, passionate about gastronomy and cycling.
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- In a medium saucepan over medium heat, sauté the onions and garlic. Add the lettuce and cook, stirring, for 2-3 minutes. Pour in the cream, then transfer the mixture to a container. Refrigerate the cooked lettuce mixture for 15 minutes while you cook the potatoes.
- In the same saucepan, add the vegetable broth and the potatoes. Bring to a boil, then cover and let the potatoes cook for 15-20 minutes.
- Combine the two preparations in a blender. Blend until you have a smooth soup. Season to taste.
- Serve in bowls, drizzle with a little olive oil, and garnish with freshly ground black pepper and chopped parsley.
Note: We recommend serving the potage with a grilled cheese.