Lettuce Soup with Fontina Gratin

Lidia's Kitchen: S3 E9 · Quick and Delicious Braises
Lettuce soup in a fontina gratin; pork tenderloin with balsamic onions; string beans and rocky mashed potatoes with garlic and olive oil.

2 TABLESPOONS UNSALTED BUTTER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 MEDIUM LEEKS, WHITE AND LIGHT GREEN PARTS, HALVED AND THINLY SLICED

2 GARLIC CLOVES, SLICED

2 MEDIUM RUSSET POTATOES, PEELED AND CUT INTO ½-INCH CUBES (ABOUT 1 POUND)

2 QUARTS CHICKEN STOCK, PREFERABLY HOMEMADE, OR WATER (see here)

2 FRESH BAY LEAVES

1 TEASPOON KOSHER SALT

1 SMALL HEAD ROMAINE, COARSELY CHOPPED (ABOUT 6 CUPS)

1 SMALL HEAD ESCAROLE, COARSELY CHOPPED (ABOUT 6 CUPS)

THREE ½-INCH-THICK SLICES COUNTRY BREAD, LIGHTLY TOASTED

6 OUNCES ITALIAN FONTINA, SHREDDED

Directions at lidiasitaly.com

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