Lettuce has a bad press. It is often described as Rabbit food, and possibly rightly so. It's not surprising that people don't really care for it, as it generally arrives limp and swamped in some ghastly acidic dressing. It doesn't make itself loved.
Back in France, Lettuce is often used in soup, and takes on an enticing flavour once cooked; not unlike Apricots, certain Tomatoes, and Mushrooms that all improve with cooking. These days I see that double packs of freshly cut Romaine Lettuces are sold in almost every store.
It's these Romaine Lettuces that work best in soup. Cut in half lengthways and simmered in a good broth, they take on not only a pleasant texture, but also a haunting flavour that lingers. A splash of Soy Sauce goes well if required.
As Autumn digs-in its heels, we have abandoned our lunchtime salads, and soup has become our lunch of preference. It will remain so until Spring.
So, if you've got a Lettuce hanging around at the back of your cupboard or fridge, try it in your soup. You might be surprised. I now buy mine exclusively for soups.