Lettuce soup

4
25 minutes

Ingredients

  • 350g of lettuce, (iceberg is a good one to include in this soup)
  • 2 shallots, or 5 spring onions, finely chopped (actual spring onions – as in young, fresh onions – are great here when in season)
  • 30g of butter
  • 1/2 bunch of dill
  • 1 tbsp of flour
  • 750ml of chicken stock, or vegetable stock
  • 35ml of double cream
  • 1 tbsp of lemon juice
  • salt
  • pepper

Method

1
Shred the lettuce into neat slices, about the thickness of tagliatelle. Wash well and drain
2
Melt the butter in a saucepan and add the shallots (or spring onions) and sweat gently without colouring for 5 minutes
3
Chop the stalks and half of the dill fronds very finely, then add to the shallots. Season with salt and pepper and cook for a further 10 minutes with the lid on
4
Add the lettuce and stir well to coat with the butter. Cook for a few minutes so it begins to wilt and release some of its liquid. Add the flour and cook for a further 2–3 minutes
5
Add the stock, stirring vigorously, until the lettuce is barely covered and simmer gently for 10 minutes
6
Roughly chop the remaining dill fronds and add to the soup, along with the cream and lemon juice
7
I rather enjoy eating the soup just like this because I like the slurpy, sloppy nature of the cooked lettuce. If you find this texture a bit challenging, then by all means do liquidise the soup so that you have a silky-smooth texture. The result will be a lovely pale green speckled soup