Blog Image

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 tbsp oil (any cooking oil will do)
    • 1 onion, finely chopped
    • 250g/9oz lettuce leaves, trimmed, washed and thickly sliced
    • 400g/14oz potatoes, peeled and cut into roughly 2cm/¾in chunks
    • 800ml/1⅓ pint chicken or vegetable stock, made with 1 stock cube
    • salt and freshly ground black pepper
    • To serve (optional)
    • 2–3 tbsp single or double cream
    • freshly chopped chives, parsley or dill

Directions

  1. 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.
  2. Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
  3. 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.
  4. 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.
  5. Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.