I haven’t yet tried this soup but am intrigued.  Please let me know what you think!  Thanks . . . Molly
3-4 c. lettuce leaves
2 Tbsp. flour
1 c. finely sliced leeks
6 c. veggie, chicken, or beef broth
1 c. julienned celery or fennel
salt and freshly ground pepper
1/2 c. julienned carrots
1/2 c. grated Parmesan cheese (optional)
4 Tbsp. butter or vegan equivalent
Wash lettuce and finely slice.  Set aside.  Saute leeks, celery or fennel, and carrots in butter until barely wilted.  Stir in flour and cook for 2-3 minutes.  Add broth, bring to a boil, and boil gently for 10 minutes.  Add the lettuce and cook 5-8 minutes longer, or until the lettuce is tender.  Season with salt and pepper.  Serve with cheese on the side. Serves 4-6
options:  Add 1/4 c. rice or small pasta along with the broth.  Cook until quite soft, puree, and add cream or soy milk.
Adapted from The Victory Garden Cookbook by Marian Morash