Lettuce Soup

Written by Diana Henry (UKTV Food) on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

50g Butter
8 Spring onions, trimmed and chopped
6 small butterhead lettuces
800ml chicken stock, or half milk, half stock
small bunches soft herbs, (mint, basil and chervil)
good squeeze lemon juice
2 tbsp double cream

Cooking Instructions

  1. Melt the butter in a heavy bottomed saucepan and sweat the spring onions for about 5 minutes, until completely soft.
  2. Trim the base off each lettuce then slice or tear it and add it to the buttery onions. Heat the lettuce until it wilts and softens in its juices.
  3. Add the herbs and warm stock. Season and blend to a smooth soup using a stick blender or in a food processor. Taste and add lemon juice, seasoning and add the cream if you want to use it.
  4. Serve either hot or cold.

Serves: 4

About the author
Diana Henry (UKTV Food)

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