Let’s show some love for the humble lettuce!
My recent post about watercress soup sparked some debate. A few thought watercress may not provide much flavour (it does) whilst others came out in firm support. It also prompted the offer of another summer soup recipe – lettuce!
This recipe really could not be any easier, the toughest part is remembering to remove your bay leaves. All the ingredients, bar the lettuce, are store cupboard staples which makes it an ideal option if you have some leftover lettuce languishing in your fridge. You can easily adapt this recipe for a single portion. Although the recipe officially serves four I think you would get enough for six bowls, particularly if you are serving as part of a summer picnic or buffet.
Best of all, it is really yummy. I thought I’d like it but I was surprised at just how tasty it was. It sounds quite posh too. Summer soup perfection!
Jeanne’s Lettuce Soup
Suitable for Vegetarian, Gluten Free and Vegan diets if using a non-dairy milk or cream
Difficulty rating Very Easy
- 2 large round lettuces, torn into small pieces
- 25g butter (I used unsalted)
- 1 large onion, finely chopped
- 2 bay leaves
- 800 ml vegetable stock – I used Kallø very low salt vegetable cubes for their beautiful green colour
- Salt and white pepper to taste
- 4 tbsp double cream or non-dairy alternative
- Add the onions and butter to the pan and heat until the onions are soft and clear.
- Add the lettuce and heat through until wilted.
- Add your stock, bay leaves and seasoning. Bring to the boil and simmer for 20 – 30 minutes.
- Remove from the heat, remove your bay leaves and allow to cool.
- Pass through a sieve or blend until smooth.
- Serve, adding a tablespoon of cream or non-dairy alternative to each bowl.
Best served outside on a warm summer evening.