Lettuce Soup (Zuppa Lattuga)

1 1/2 cup (375 mL) chicken, cooked, chopped

4 cups (1 L) low-sodium chicken broth, ready to serve

2 cups (500 mL) water

1 tbsp (15 mL) olive oil

1 cup (250 mL) yellow onion, diced

2 cups (500 mL) mushrooms, sliced

2 heads butter lettuce, 5-inch head, sliced

2 cups (500 mL) swiss chard, sliced

1/4 tsp (1.25 mL) black pepper, freshly ground

1/4 cup (60 mL) marjoram, fresh, minced

1/4 cup (60 mL) parsley, fresh, minced

1/2 cup (125 mL) Parmesan cheese, grated

10 sprigs parsley, (optional garnish)

10 sprigs marjoram, (optional garnish)

salt, to taste

1 In large pot, heat olive oil over medium high heat. Sauté diced onion and sliced mushrooms for about 5 minutes.
2 Add green lettuce and Swiss chard cut into strips (about 10 cups) and sauté until wilted, about 4 to 5 minutes.
3 Add the broth, water and chopped chicken and simmer uncovered for 20 minutes. Season the soup with pepper, minced marjoram and minced parsley. Check seasoning and add a bit of salt if needed.
4 To serve place a tablespoon of parmesan cheese in the bottom of each bowl. Ladle soup over cheese and garnish with a sprig each of fresh parsley and marjoram.