1 onion, chopped

4 cloves garlic, chopped

2 tablespoons (30 ml) olive oil

2 cups (500 ml) milk

2 cups (500 ml) chicken broth

1 potato, peeled and cubed

6 cups (1.5 litres) green leaf lettuce, coarsely chopped, lightly packed

Salt and pepper

In a saucepan, soften the onion and garlic in the oil. Add the milk, broth, and potato. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the lettuce and cook for about 5 minutes.

In a blender, purée the soup until smooth. Season with salt and pepper. Let cool. Cover and refrigerate for 4 hours or until the soup has completely chilled. Adjust the seasoning. Add chicken broth, as needed.

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