Lettuce Soup
Lettuce that has gone limp can still be put to use, and it is magically transformed in this rich, sophisticated soup.
- Prep Time: 45min
Ingredients
- 1 small lettuce - around 150g
- 1.2 litres vegetable stock
- 1 leek
- 150 milliliters 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.
Instructions
- 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.
