Ingredients: 1 1/2 cups (340gr, 12oz) chicken stock,1 slice bacon (8gr, 0.3oz cooked) , fried crisp and crumbled,2 tablespoons fresh snipped basil,2 tablespoons fresh snipped tarragon,4 cups (144gr, 5oz) shredded lettuce,2 teaspoons olive oil,1 small potato (85gr, 3oz), chopped,1 medium shallot (45gr, 1.6oz), chopped,4 teaspoons plain yogurt or sour cream
Instructions:
- Heat oil in saucepan and saut shallot for 2 minutes.
- Add potato and stock, bring to a boil. Cover and simmer 15 minutes.Stir in the lettuce and tarragon.When lettuce has wilted (almost immediately) remove from heat and pure in a blender. Refrigerate until chilled.When ready to serve, ladle into bowls, spoon 2 tsp of yogurt onto each serving, sprinkle with bacon and basil.
