Lettuce soup with Parmigiano croutons

A very quick, delicate soup.
INGREDIENTS FOR 4 PEOPLE
2 large lettuce heads
1 onion
50 g butter
250/300 ml vegetable stock
150 ml fresh cream
Salt, pepper
CROUTONS
Stale bread
Grated Parmigiano
Extra virgin olive oil
I chop the onion.

I soften it in butter in a pan.

I wash lettuce carefully and cut into strips.

I add to the onion, stir, add about 250 ml stock, cover and cook for 20 minutes, stirring halfway.

I blend with a stick blender and adjust salt and pepper.

I add cream and continue blending.

It should be creamy, smooth and not too thin.

I dice stale bread on a parchment-lined tray, drizzle with extra virgin olive oil and sprinkle with Grana. I mix well and bake at 180°C until coloured, turning a couple of times.

I serve hot with Parmigiano, oil and croutons, and ground pepper if liked.