Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
Ingredients:
3 tablespoons unsalted butter 1 shallot, chopped 3 garlic cloves, chopped 2 tablespoons flour 1/2 cup dry white wine, sherry or vermouth 1 quart low-sodium vegetable broth 3 heads soft lettuce such as Boston, rinsed of any grit and chopped Kosher salt and freshly ground black pepper Freshly ground nutmeg 1/2 cup half-and-half
Preparation:
Heat butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat until shimmering. Add shallot and garlic and cook, stirring, about 4 minutes. Add flour and cook, stirring, until golden brown, about 3 minutes. Add wine and cook, stirring, about 3 minutes. Add broth, lettuce, and salt and pepper to taste. Cover pot and bring liquid to a boil, then drop to a simmer and cook until lettuce is tender, about 5 minutes.
Remove soup from heat, add a dash of nutmeg and the half-and-half, and use a hand blender to blend until smooth. Alternatively, blend soup in a blender in two batches. Serve immediately, with a touch of extra cream in each bowl, if desired; alternatively; chill soup before serving.