Lettuce Soup With Watercress?Herb Puree

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 medium leeks, white and light green parts only, coarsely chopped
• 3 medium celery ribs, coarsely chopped
• 1 large baking potato (10 ounces), peeled and cut into 1-inch dice
• 2 pounds Boston lettuce (about 6 heads), coarsely chopped
• 1 quart vegetable stock, preferably homemade
• Salt and freshly ground pepper
• One 6-ounce bunch of watercress, thick stems discarded
• 2 cups packed basil leaves
• 1/4 cup water
• 1/4 cup chopped chives
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon marjoram leaves
• Peppery extra-virgin olive oil, preferably Tuscan, for drizzling

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