Potage Maigre

• 2 tablespoons olive oil
• 2 large onions, quartered and thinly sliced
• 1 large celery stalk, finely diced
• Handful of celery leaves
• 2 small heads Boston or Bibb lettuce, finely shredded
• One 32-ounce carton low-sodium vegetable broth
• 1 cup water
• 1 cup steamed fresh or thawed frozen green peas
• 1 cup peeled, seeded, and finely diced cucumber
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• Salt and freshly ground pepper to taste
• Vegan Sour Cream (page 7) for topping, optional

1. Heat the oil in a soup pot.
2. Add the onions and saute over medium-low heat until translucent.
3. Add the celery and continue to saute until the onions are golden.
4. Add the celery leaves, lettuce, broth, and water.
5. Bring to a rapid simmer, then lower the heat.
6. Add the peas and cucumber.
7. Adjust the consistency with additional water if the soup is too dense.
8. Stir in the parsley and dill, then season with salt and lots of freshly ground pepper.
9. Simmer over very low heat for 5 minutes.
10. Serve at once, or allow to cool to room temperature to serve.
11. Either way, top each serving with a dollop of sour cream, if desired.
12. Per serving:
13. Calories: 85
14. Total fat: 5g
15. Protein: 3g
16. Fiber: 3g
17. Carbohydrate: 9g
18. Cholesterol: 0mg
19. Sodium: 77mg

olive oil, onions, celery stalk, handful of celery leaves, bibb lettuce, vegetable broth, water, steamed fresh, cucumber, parsley, dill, salt, sour cream

Taken from www.epicurious.com/recipes/food/views/potage-maigre-378938 (may not work)