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Lettuce soup

Diana Henry from Market Kitchen
Lettuce has a surprisingly good flavour when cooked, and Diana Henry shows it off to its full advantage in this simple summer soup

Lettuce soup

Method

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.

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Serves: 4

Prep: 5 min
Cook: 5 min

Ingredients
50g Butter
8 Spring onions, trimmed and chopped
4 small butterhead Lettuce
2 baby gem lettuces
800ml chicken stock, or half milk, half stock
small bunches soft herbs, such as mint, basil and chervil
good squeeze lemon juice
2 tbsp double cream