This text is part of the special book Plaisirs
The recipe is taken from the book Tables. The pleasure of meeting (Jean-François Plante, Editions de l’Homme).
Servings | 4
Preparation time | 20 minutes
Cooking time | 20 minutes
INGREDIENTS
1 C. butter
1 C. vegetable oil
250 ml (1 cup) green onions, minced + 1 green onion, finely chopped diagonally to garnish
3 garlic cloves, peeled and roughly chopped
250 ml (1 cup) potatoes, peeled and diced
1 C. celery salt
1 C. dried thyme
1 C. tablespoons salted herbs
750 ml (3 cups) vegetable or chicken broth
750 ml (3 cups) romaine lettuce leaves, shredded
125 ml (½ cup) 15% country cream
Ground pepper
PREPERATION
In a medium saucepan over medium heat, melt the butter in the oil. Add green onions and garlic and sauté for 3 minutes. Do not color.
Add the diced potatoes, celery salt, thyme and salted herbs, and cook for 3 minutes. Add the broth, bring to the boil and simmer for 15 minutes or until the diced potatoes are tender.
Remove from fire. Stir in lettuce and cream, tossing to evenly coat greens. Let cool slightly.
With the mixer foot, pulse to obtain a creamy mixture.
Season with pepper, serve in bowls and garnish with green onions.