Instructions: Blanch lettuce leaves in boiling salted water; drain and plunge into ice-cold water.

Simmer vegetables and potatoes in chicken stock, about 50 minutes. Strain solids. Blend in food processor. Add liquid to solids and process until smooth.

Combine drained lettuce leaves with some of the pureed soup. Puree in food processor.

Return to saucepan and add nutmeg. Bring to a boil. Add cream. Correct seasoning and consistency. Add stock to achieve smooth consistency and check for salt and pepper.

Heat oil on medium heat in a saute pan. Add garlic. Fry bread cubes in the oil until golden brown. Place on kitchen paper towels to dry.

Pour soup into warmed soup plates and top with croutons.

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