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LFHW

Lettuce Soup

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Lettuce that has gone limp can still be put to use, and it is magically transformed in this rich, sophisticated soup.

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Prep Time 45

Course: Soups

Ingredients Method

Ingredients

1 small lettuce - around 150g
1.2 litres vegetable stock
1 leek
150 ml single cream

Cooking Tips:

You can eat the green part of the leek, not just the white.
Make the most of your leftovers
Store in: Airtight container
Time: 2 days
Where to store: Fridge
Reheat: Oven or microwave until piping hot. Reheat only once.

Method

Trim the lettuce and leek, and chop them into bite-sized pieces. Put them into a large saucepan with the vegetable stock. Bring to the boil, then simmer for 15 minutes until the vegetables are soft.
Remove from the heat and allow to cool a little, then transfer to the bowl of a food processor or liquidiser and process until very smooth.
Pour the soup back into the saucepan and stir in the cream. Reheat gently to serve.

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