2 tbsp butter
1 leek, coarsely chopped
4 cups hen broth
2 dashes floor nutmeg
10oz (2-3 heads) romaine lettuce (or any lettuce however iceberg), coarsely chopped
3 sprigs parsley, stems included, coarsely chopped
zest of 1/2 lemon
salt and pepper to style
2 tbsp heavy cream or coconut milk (elective)
1. In a stockpot, warmth the butter over medium warmth. Add the leek and saute till vibrant inexperienced and tender, about 3 minutes. Add the broth and nutmeg, then deliver to a boil; simmer till the leeks are smooth, about 4 extra minutes, then add the lettuce and parsley. Simmer till the lettuce is wilted, about 2 minutes, then take away from warmth.
2. Switch to a blender and add lemon zest, then mix till easy, beginning at a low pace and progressively transferring to a excessive pace, about 2 minutes; it’ll take a bit extra mixing than you’d count on to actually mix the lettuce fibers and liquid. Season with salt and pepper to style then serve with heavy cream or coconut milk.