Lettuce and Gorgonzola Soup With Basil

3 cups no-salt-added vegetable or chicken broth

1 leek

1 rib celery

1 clove garlic

1½ teaspoons olive oil

1 pound mixed lettuces, such as baby gem, chicory and romaine

2½ ounces Gorgonzola dolce, plus a bit more for optional garnish

¾to 1¼ cups packed basil leaves

1 lemon

Kosher salt

Freshly ground black pepper

Pour the broth into a medium saucepan over medium-high heat, letting it come to a boil.

While that's heating up, trim the leek's root end and tough green leaves. Split the rest in half lengthwise and rinse thoroughly, then cut crosswise into thin slices. Coarsely chop the celery and garlic.

Heat the oil in a deep saute pan over medium heat. Once the oil shimmers, stir in the leek, celery and garlic; cook for 4 or 5 minutes, until slightly softened.

Add the lettuces and the boiling broth; the liquid won't be enough to submerge the lettuces so use the back of a spatula to push them under. Cook for about 8 minutes, or until the greens have softened. Stir in the blue cheese and basil (to taste), then cut the lemon in half and squeeze in its juice.

If you'd like a chunkier, more textured soup, use an immersion (stick) blender right in the pan. Otherwise, transfer to a blender; remove the center knob in the lid and place a paper towel over the opening to avoid splash-ups. Puree to your desired consistency.

Taste and season lightly with salt and pepper, as needed. Divide between bowls; garnish with a little extra cheese and basil, if desired. Serve warm.

Serves 3 or 4 (makes about 5 cups)

Nutrition | Per serving (based on 4, using chicken broth): 120 calories, 7 g protein, 6 g carbohydrates, 7 g fat, 4 g saturated fat, 15 mg cholesterol, 210 mg sodium, 2 g dietary fiber, 3 g sugar

Adapted from "Skinny Soups: 80 Flavor-Packed Recipes of Less Than 300 Calories," by Kathryn Bruton (Kyle Books, 2017).