Lättsoppa

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1. 1
   Melt 2 Tbsp. unsalted butter in a 4–5-qt. heavy pot over medium heat. Add 1 cup chopped onions, scallions, leeks, or shallots and 1 garlic clove, chopped and cook, stirring, until softened, 3–5 minutes. Add ¾ tsp. ground coriander, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring, 1 minute, to bloom spices. Stir in ¾ cup chopped peeled russet potato, 8 cups coarsely chopped lettuce leaves including ribs (about ¾ lb.), and 3 cups water. Bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
2. 2
   Purée soup in batches in a blender (use caution when blending hot liquids) and return to pot (alternatively remove from heat and use an immersion blender). Bring soup to a simmer, whisk in remaining 1 Tbsp. unsalted butter, and more salt and pepper to taste. Divide soup among 4 bowls and top with a drizzle of olive oil and fresh tender herbs (if using). Editor’s note: This lettuce soup recipe was first printed in the May 2005 issue of ‘Gourmet.’ Head this way for our favorite summery cold soup recipes →