About this recipe:This lettuce soup is surprisingly delicious and easy to make. Great for using an abundance of summer lettuce and can be served hot or chilled.
1 tablespoon butter
1 small onion, minced
200g lettuce leaves
salt and pepper, to taste
300ml vegetable stock
chopped fresh mint, to taste
chopped fresh parsley, to taste
1 egg yolk
2 tablespoons double cream
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Method Prep:10min › Cook:25min › Ready in:35min
In a saucepan over a medium heat, melt the butter and add the onion. Cook and stir until soft. Add the lettuce and cook and stir over a gentle heat for about 12 minutes. Season and add the stock, simmer for 5 minutes. Remove from the heat and purée the soup in a blender or using a hand held liquidiser. Return to the pan and bring to the boil adding in the herbs.
In a large bowl, whisk together the egg yolk and the milk. Add a ladle of the hot soup and whisk again. Add the rest of the hot soup and stir well, return to the heat to thicken. To serve, stir in the double cream and season again if desired.
Lovely creamy soup - easy and quick to make. I did not add the extra cream, and also improvised as I had no fresh mint with mint sauce. Everybody enjoyed it, i have made this twice and will make again! - 23 Jun 2015