-from the kitchen of Susan, CSA member and mother of the farmer
3 large heads of lettuce
3 TBLS salted butter
garlic scapes, chopped (or 2 leeks and 2 garlic cloves)
1/4 c. white wine
5 c. chicken stock
15 oz. can white beans, drained and rinsed
3/4 c. sour cream
1/2 c. parsley leaves
2 TBLS chopped fresh dill
1 1/2 tsp kosher salt
1/4 tsp black pepper
Rinse lettuces and pat dry. Roughly chop, discard cores. Melt butter in a large Dutch oven over medium. Add garlic scapes, stir occasionally, until softened. Add wine, cook one minute. Stir in lettuces, stock, and beans. Cover and increase heat to bring to a boil, stirring occasionally, then reduce to low and simmer covered until leaves and stems are wilted and soft, about 8 to 10 minutes. Remove from heat; stir in sour cream, parsley, and dill. (Delicious even without the dill)
Using immersion blender, process until smooth. Stir in salt and pepper. Garnish servings with sour cream and dill springs, if desired.
Note: If you want to freeze this soup, do not add sour cream. The sour cream should be added after the soup has been thawed and reheated.