Lettuce soup
Lettuce soup is a fantastic way to use up lettuce – or any other salad leaves – that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
Heat the oil in a large saucepan and gently fry the onion for 5–6 minutes, or until softened and beginning to brown, stirring regularly.
Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10–12 minutes, or until the potatoes are very tender, stirring occasionally.
Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.