๐จโ๐ณ Method
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1
Peel the potatoes, cut them into equal-sized pieces, and rinse them.
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2
Peel the onions and cut them into brunoise (small dice).
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3
Cut the celery into chunks.
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4
Halve the leek lengthwise and cut into half rings.
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5
Place these vegetables in a cooking pot and pour the poultry stock over them.
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6
Bring to a boil and simmer gently for 20 minutes.
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7
Blend the entire mixture and strain through a fine sieve.
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8
Let cool and refrigerate.
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9
Remove the outer leaves from the lettuce head and clean the remaining lettuce.
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10
Prepare a bowl with cold water and ice cubes.
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11
Blanch the outer lettuce leaves in boiling salted water for a few seconds.
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12
Let excess water drain and place the leaves in the ice water.
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13
Repeat the blanching and ice bath process with the remaining lettuce.
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14
Blend the blanched lettuce into the soup.
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15
Season with pepper, salt, and lemon juice.
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16
Serve cold.
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