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
- 2 tablespoon Vegetable Oil
- 1 Onions · finely chopped
- 250 gram Lettuce · trimmed, washed and thickly sliced
- 400 gram Potatoes · peeled and cut into roughly 2 cm/3/4 in chunks
- 800 milliliter Stock cubes, chicken · made with 1 stock cube
- Salt · freshly ground
- 2 tablespoon Double Cream
- Chives, fresh · freshly chopped
Method
-
I
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.
-
II
Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
-
III
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.
-
IV
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.
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V
Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.