BY SUES OF WEARENOTMARTHA.COM
Add olive oil to saucepan over medium heat. Cook jalapeño for 3 minutes. Add garlic and cook for another minute.
Add lettuce and parsley to saucepan and cook until lettuce cooks down a bit, about 2 minutes.
Add vegetable broth and lemon juice. Bring to a boil and then immediately lower to a simmer. Let cook for 5 minutes. Stir in feta cheese.
Transfer to a blender and blend until smooth. Alternatively, you can use an immersion blender and puree right in the saucepan.
Return to saucepan and stir in pepper, salt, and heavy cream
Serve soup in two large bowls or 4 small bowls. Top with a swirl of cream, chopped parsley, jalapeño pepper rounds, and more pepper if desired.