Active Time

　　15 minutes

　　Total Time

　　40 minutes

　　

Ingredients

Makes 4 servings

　　1 tablespoon olive oil, plus more to taste

　　2 shallots, peeled and diced

　　4 cups chicken or vegetable broth

　　1 small russet potato, peeled and cubed

　　2 cups day-old rustic bread, torn into pieces with your fingers

　　6 cups torn lettuce (any varieties)

　　1/2 cup fresh leafy herbs, such as basil, parsley, and tarragon

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

1. Preheat oven to 350°F.

　　

Step 2

2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.

　　

Step 3

3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.

　　

Step 4

4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.

　　

Step 5

5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.

　　

Step 6

6. Add the salt and pepper, then puree the soup in a blender until smooth.

　　

Step 7

7. Top with the croutons and serve.