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RINSE the iceberg lettuce and leek, remove the outer leaves and chop the lettuce, and leek into pieces. HEAT butter in a large pan and saute the chopped leek for a few minutes.
Then ADD the chopped iceberg lettuce and 1 teaspoon of ground nutmeg. Let it simmer on low heat for about 10 minutes. Meanwhile, heat a medium-sized skillet on high heat.
Add the bacon lardons in the dry skillet, without adding any oil and butter, and bake them for a few minutes, or until they're crispy.
TRANSFER them to a piece of paper kitchen towels to get rid of any excess fat.
POUR the chicken or vegetable stock into the pan and bring the soup to a boil. ADD zest of 1 orange. Turn off the heat and create a smooth soup using a blender or immersion blender.
SEASON with pepper and salt. SERVE with bacon and cream, and to complete the meal our sourdough bread is perfect to serve with this soup. You can also serve this soup cold for a hot summer day.