This is a delicate, French tasting soup that is quick and easy and a great way to use up extra lettuce.
1/4 teaspoon pepper
2 tablespoons grass fed butter
1 cup onion, chopped
1 teaspoon garlic, chopped
1 tablespoon chopped parsley leaves, plus more for garnishing
2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon
2 heads Boston lettuce, leaves torn
3 cups free range chicken stock
1/2 cup grass fed heavy cream or coconut milk
1/2 teaspoon sea salt
Heat butter over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the herbs and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. Use a hand blender to blend or carefully blend in a blender (do small batches because it it hot). Stir in the heavy cream or coconut milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Add more salt and pepper if desired, and garnish with fresh herbs. Eat immediately.