Lettuce Soup Recipe
Ingredients
| 50 g. / 2 oz. butter | ||
| Onion | 1 , finely chopped | |
| Lettuce | 1 , chopped | |
| 900 ml. / 1 1/2 pints chicken stock | ||
| 15 ml. / 1 tablespoon lemon juice | ||
| 1.25 ml. / 1/4 teaspoon grated nutmeg | ||
| 75 ml. / 3 fl. oz. single cream | ||
| Chopped parsley to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a saucepan.
Add the onion and fry for 5 minutes.
Add the lettuce and fry for 2 minutes, then stir in the stock, lemon juice, salt and pepper to taste and nutmeg.
Bring to the boil, cover and simmer for 10 minutes.
Rub through a strainer or pure in an electric blender.
Return to the saucepan, stir in the cream and reheat gently.
Sprinkle over the parsley.
Add the onion and fry for 5 minutes.
Add the lettuce and fry for 2 minutes, then stir in the stock, lemon juice, salt and pepper to taste and nutmeg.
Bring to the boil, cover and simmer for 10 minutes.
Rub through a strainer or pure in an electric blender.
Return to the saucepan, stir in the cream and reheat gently.
Sprinkle over the parsley.
Chef
