by Gaby Bartai
My verdict on lettuce in soup: yes, but it needs company. Lettuce on its own produces altogether too mild a flavour, but to my taste, an all-spinach soup is just too green for its own good. Half and half makes a happy marriage – while providing a good use for any lettuce that is threatening to bolt.
Ingredients (serves 2)
25g (1oz) butter
1 medium onion, peeled and chopped
1 clove garlic, peeled and crushed
150g (5½oz) potatoes, peeled and diced
600ml (1pt) vegetable stock
125g (4½oz) Cos or other well-flavoured lettuce, shredded
125g (4½oz) spinach, shredded
½ tsp grated nutmeg
Salt and freshly ground black pepper
A few chives, chopped
1. Melt the butter in a large saucepan. Add the onion and garlic, fry them gently for three minutes, then add the potato and cook for a further three minutes.
2. Add the stock, bring it to the boil, cover the pan, reduce the heat, and let it simmer for 10 minutes, or until the potato is soft.
3. Add the lettuce, spinach and nutmeg and let the soup simmer for a further five minutes.
4. Let the soup cool to a safe temperature, then liquidise it. Return it to the pan, season to taste with salt, pepper and lemon juice, and reheat it to serving temperature.
5. Serve the soup with a spoonful of crème fraiche and a sprinkling of chives.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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