Cream Of Lettuce Soup

• 3 pounds turkey bones
• 12 cups water
• 1 teaspoon thyme leaves
• 12 bay leaves
• 1/2 teaspoon crushed peppercorns
• 3 tablespoons butter
• 1 cup coarsely chopped onions
• 1 cup coarsely chopped leeks
• 1 pound peeled potatoes, cut into 1-inch cubes
• 1 teaspoon salt
• 1 medium head Boston lettuce (about 5 ounces), cut into a chiffonnade
• 2 tablespoons butter

1. For the stock cover the bones with 12 cups of water and bring to a boil.
2. Add the seasonings and boil gently for three hours, then drain.
3. It will yield about eight cups.
4. If necessary, reduce further, to get the eight cups, or add water enough to attain the proper amount.
5. For the soup, heat the butter in a stockpot.
6. When hot, add the onions and leeks and saute for two minutes.
7. Add the stock, potatoes and salt.
8. Bring to a boil and boil gently, partially covered, for 45 minutes.
9. Strain, reserving the liquid, and process the solids in a food processor until very smooth.
10. Combine with the reserved liquid.
11. (Note: If the liquids and solids are processed together, the mixture tends to be too foamy.)
12. For the garnish, separate the lettuce into leaves and wash them thoroughly.
13. Pile the leaves together and cut into thin strips (chiffonnade).
14. Melt the butter in a stainless-steel saucepan and add the lettuce.
15. Cook for one to two minutes, until wilted.
16. Combine the garnish with the soup at serving time.
17. Serve hot or cold.

turkey bones, water, thyme, bay leaves, peppercorns, butter, onions, leeks, potatoes, salt, boston lettuce, butter

Taken from cooking.nytimes.com/recipes/738 (may not work)