Blender - Essential for pureeing the vegetables and creating a smooth texture.
Large Stock Pot - Useful for cooking the soup base.
Fine Mesh Strainer or Colander - For rinsing and draining lettuce.
Wooden Spoon or Ladle - For stirring and serving the soup, providing an efficient way to mix ingredients and portion out servings.
Measuring Cups & Scales - Important tools for accurate measurements in recipe execution, ensuring the right proportions of each component are used.
Mixing Bowls - Essential for combining ingredients before cooking, offering a convenient space to mix and blend components together.
Immersion Blender - A versatile tool that allows you to puree or emulsify directly in the pot without transferring contents, ideal for making smooth soups with minimal cleanup.
Can Opener - Necessary if any part of the recipe requires canned vegetables as an ingredient, ensuring accessibility and convenience while preparing soup.
Crouton Maker - Assists in creating uniformly sized croutons from scratch, enhancing texture and presentation for topping or inclusion in the soup.
Chef Knife - Crucial for chopping vegetables efficiently and safely, providing precision that can impact both cooking time and the overall texture of the dish.
Bread Knife - Used specifically for cutting bread into croutons; a sharp serrated edge is important for achieving even pieces without tearing them apart.
1 tablespoon olive oil, plus more to taste
2 shallots, peeled and diced
4 cups chicken or vegetable broth
1 small russet potato, peeled and cubed
2 cups day-old rustic bread, torn into pieces with your fingers
6 cups torn lettuce (any varieties)
1/2 cup fresh leafy herbs, such as basil, parsley, and tarragon
Kosher salt and freshly ground black pepper to taste
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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