Ingredients for Hot Lettuce Soup:
- 1 large iceberg lettuce
- 200g (8oz) potatoes
- 1 medium-sized onion
- 10ml/1 dessert spoon of olive oil
- 1 medium-sized sweet potato
- Juice of half a lemon
- 10g (½ oz) of chives (or a small bunch)
- Freshly ground black pepper
- 1 litre (1¾ pints) chicken stock
- 450ml (¾ pint) milk
- 275ml (½ pint) single cream
Method for Hot Lettuce Soup:
- Peel and finely chop the onion and soften with a spoon of oil in a saucepan. Cover the pan, lower the heat and put the lid on the pan to help the onions to sweat and soften.
- Peel and chop the potatoes and the sweet potato into cubes about half an inch to an inch thick (about 2cm cube). Place into a bowl and set to one side.
- Shred the lettuce. You can remove the outer leaves if you wish to make sure your lettuce is clean, but this isn’t necessary.
- Make up your stock by dissolving the stock cubes in boiling water from your kettle.
- Place all your vegetables into the pan with the onions – making sure to place your potatoes at the bottom, as they take longest to cook. At this point the pan will be full to the brim, but just pour in all your stock. Also add the lemon juice, salt, and pepper (to taste) before putting the lid back on the pan. Leave to sweat down and reduce for five to ten minutes.
- Once the potatoes are cooked, remove the pan from the heat and allow to cool.
- Purée by either placing the mixture into a liquidiser and blitzing the mixture until smooth, or by using a hand blender and blending while still in the pan. Be very careful at this point as either could splash back and if it’s too hot it will scald you badly.
- Once smooth, return to the heat and add the milk and cream, mixing thoroughly into your soup. Reheat gently and serve.
This dish makes a meal on its own and, in the proportions described, will feed six easily and there’ll still be leftovers for snacking or the next day’s lunch.
The total cooking and preparation time is around 40-60 minutes. The approximate calorie intake is 600 calories per pot or 100 calories per bowl (with just milk); with cream add another 400 calories on the first total – so about 160 calories per bowl.
The taste is an interesting one with a lemon undertone.