Keep this lettuce soup recipe in your back pocket for when you have an extra head of romaine lettuce or other greens sitting in the back of your crisper drawer.
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 →