Hot or Cold Creamy Lettuce Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 4 medium cloves garlic, sliced
• 2 cups homemade chicken or vegetable stock, or store-bought low-sodium chicken broth, plus more if needed
• 8 ounces lettuce, core and root ends trimmed, leaves torn if large
• 1/4 cup loosely packed parsley leaves
• Kosher salt
• Fresh lemon juice, to taste
• Thinly sliced radish and pea shoots, tossed in extra-virgin olive oil, for garnish

Directions

Set a medium saucepan over medium heat and melt the butter until it bubbles and foams. Add the onion and garlic, then cook, stirring often, until they have softened, about 3 minutes. Pour in the stock, let it come to a simmer, and continue cooking until the onion and garlic are very tender, about 8 minutes. Stir in the lettuce and parsley, and cook just until the greens have wilted and softened, 1 to 2 minutes. If needed, puree the broth and vegetables in batches in a blender, beginning on the lowest setting and gradually turning it up to high, until the soup is completely smooth, about 3 minutes. If it seems too thick, loosen it with more stock as needed. Add salt and a tiny squeeze of lemon juice to lift the flavor, using the lemon carefully so the soup does not turn tart. Finish with radish and pea shoots, or another garnish, and serve warm or chilled.