Lettuce soup
SERVES 4
PREP TIME 10 MINUTES
COOK TIME 30 MINUTES
This is a wonderful way to use up the outer leaves and ribs of lettuce that might not make it into a salad. It is also very adaptable – use whatever salad leaves and herbs you have to hand. It is great for lunch or as a starter – especially before a fish dish.
Th is very adaptable – use whatever salad leaves and herbs you have to hand. It is great for lunch or as a starter – especially before a fish dish
40g butter
1 onion, finely chopped
1 potato (about 200g), peeled and diced
salt and pepper
600ml vegetable or chicken stock
300g lettuce, or mixed salad leaves and herbs – such as basil, parsley, chervil, rocket – washed, dried and coarsely chopped
freshly picked herbs, to garnish
- Melt the butter in a heavy pan. Add the onion and cook gently over a low heat until thoroughly softened (about 8 minutes). Don’t skimp on this step – the onion must be mellow and sweet or it will fight with the relatively delicate flavours of the salad leaves and herbs.
- Add the potato, season with salt and pepper and stir to coat in the melted butter. Add the stock, bring up to a simmer, cover and cook for about 15 minutes until the potato is soft.
- Add the lettuce (and herbs, if using), bring the soup back to a simmer and cook for 1 minute or until all wilted down.
- Use a stick blender or food processor to blitz the soup until it is smooth. Season to taste with salt and pepper.
- To serve, ladle into warmed soup bowls and garnish with freshly picked herbs.