Lettuce Soup

• 2 tablespoons olive oil
• 1 cup sliced onion
• 1 teaspoon chopped garlic
• 1 tablespoon chopped parsley leaves, plus more for garnishing
• 1 tablespoon chopped chives, plus more for garnishing
• 2 teaspoons chopped tarragon leaves, plus more for garnishing
• 2 heads Boston lettuce, leaves torn
• 3 cups chicken stock
• 1/2 cup heavy cream or evaporated milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Chive blossoms, for garnishing, optional

1. Heat olive oil over medium-low heat in a large saucepan.
2. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes.
3. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes.
4. Add the chicken stock and simmer, uncovered, for 20 minutes.
5. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan.
6. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through.
7. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.

olive oil, onion, garlic, parsley, chives, tarragon, boston lettuce, chicken stock, heavy cream, salt, pepper, chive blossoms

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lettuce-soup-recipe2.html (may not work)