Recipe for Cream of Lettuce Soup:

1 medium leek.
2 medium iceberg lettuces.
1 medium onion.
2 medium potatoes.
1 3/4 ounces of butter.
1 quart of chicken stock.
1/2 cup of cream.
Salt and black pepper.

Instructions:

Wash and clean the leek and lettuces; then finely chop.

Peel and chop the onion and potatoes.

In a saucepan, melt the butter and gently saute the onion and leek until soft.

Add the lettuce, potatoes and chicken stock, then bring to the boil, and simmer until potatoes are tender (30 minutes).

Purée in a blender, then reheat in a clean saucepan. Add the cream, salt and pepper. Thin slightly with milk if required.

Serve either hot or cold.

Source: Lettuce Recipes.