If you're like me, finding new ways to use up all the CSA lettuce is one of the big challenges of the season. This recipe just came into my inbox and I must say, it looks pretty good, not to mention taking only about 30 minutes to prepare from start to finish. So, I'm sharing it with you.

Lettuce and Mint Soup
from "Vegetables from an Italian Garden" by Phaidon Press

Ingredients:
2 tablespoons butter
1 onion, thinly sliced into rings
1 lettuce, shredded
4 1/4 cups vegetable stock
15 mint leaves
2 tablespoons heavy cream
salt and pepper
croutons, to serve

Method:
Heat your pan and melt the butter in it, then add onions to that. Cook over low heat for 5 minutes, stirring from time to time. At this point the onions should be soft and translucent.

Add the shredded lettuce to the pan and cook for a few more minutes over low heat. Pour in the vegetable stock; season with salt & pepper.

Turn up the heat to medium and bring everything to a boil. At that point, turn down the heat and let things simmer for 5 minutes. Finally, add the mint leaves and stir them into the mixture. Turn off the heat and remove the pan.

Take the soup and pour it into a food processor or blender, or take out your stick blender and use that to puree everything. Process everything until smooth. If using the food processor or blender, return the soup to the pan.

Stir in the cream, and reheat gently but don't let it boil. Ladle into bowls or mugs.

Serves 4.