Lettuce Soup With Croutons

• 1 tablespoon olive oil, plus more to taste
• 2 shallots, peeled and diced
• 4 cups chicken or vegetable broth
• 1 small russet potato, peeled and cubed
• 2 cups day-old rustic bread, torn into pieces with your fingers
• 6 cups torn lettuce (any varieties)
• 1/2 cup fresh leafy herbs, such as basil, parsley, and tarragon
• Kosher salt and freshly ground black pepper to taste

1. 1. Preheat oven to 350u0b0F.
2. 2. In a large pot, heat the olive oil over medium heat. Add the shallots and saute until soft, about 5 minutes.
3. 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
4. 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
5. 5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
6. 6. Add the salt and pepper, then puree the soup in a blender until smooth.
7. 7. Top with the croutons and serve.

olive oil, shallots, chicken, russet potato, bread, torn lettuce, fresh leafy herbs, kosher salt

Taken from www.epicurious.com/recipes/food/views/lettuce-soup-with-croutons-242226 (may not work)