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Chef Camilo's Butter Lettuce Potage

Preparation: 15 minutes.
Cook time: 45 minutes.
Servings: 6 servings


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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  1. 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.
  2. 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.
  3. Combine the two preparations in a blender. Blend until you have a smooth soup. Season to taste.
  4. 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.


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