Makes 6 servings
2 or 3 heads Bibb
lettuce
4 tablespoons extra
virgin olive oil
4 cloves garlic,
chopped
6 cups rich chicken
stock
Salt and freshly
ground black pepper, to taste
4 thick slices of
coarse, rustic bread, lightly toasted, cubed
Core the lettuce
heads and cut the leaves into thin strips. Warm the oil in a stockpot or Dutch
oven over medium heat. Add the garlic and cook, stirring constantly, until
soft, translucent, and fragrant, about 1 minute. Add the lettuce and stir until
wilted, about 2 minutes. Add the stock and bring to a boil. Reduce the heat and
simmer for 10 minutes to blend flavors. Season to taste with salt and pepper.
Add the bread cubes to the soup or divide them among individual bowls and pour
the stock over the top. Serve immediately.
