Lettuce Soup
['1 cup chopped onions, scallions, and/or shallots', '1 garlic clove, chopped', '3 tablespoons unsalted butter', '3/4 teaspoon ground coriander', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '3/4 cup diced (1/3 inch) peeled potato', '8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)', '3 cups water']
Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
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