Lettuces of all varieties grow best in the cooler weather of the spring months, and leeks harvested in the springtime tend to be heartier and more flavorful than smaller summer leeks. This bright, fresh, herbaceous soup takes advantage of three lettuce varieties, packing in a hefty serving of green leafy vegetables in each bowl. With the addition of the white beans and milk, this soup is silky and creamy, with a bit of fresh tang from the lemon juice.
Ingredients:
2 leeks, white and light green parts only, thinly sliced (about 3 cups)
1 celery stalk, sliced
2 garlic cloves, smashed and roughly chopped
1 large head romaine lettuce
1 large head escarole
1 head butter lettuce
5 cups no-salt-added veggie broth
2 tablespoons lemon juice
1 (15-ounce) can white beans, drained and rinsed
1 cup plain, unsweetened nondairy milk
½ cup firmly packed, fresh flat-leaf parsley leaves
2 tablespoons chopped fresh dill
Fresh ground black pepper to taste