Lettuce & Spinach Soup - Kitchen Garden Magazine

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)

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25g (1oz) butter

1 medium onion, peeled and chopped

1 clove garlic, peeled and crushed

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150g (5½oz) potatoes, peeled and diced

600ml (1pt) vegetable stock

125g (4½oz) Cos or other well-flavoured lettuce, shredded

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125g (4½oz) spinach, shredded

½ tsp grated nutmeg

Salt and freshly ground black pepper

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Lemon juice

Crème fraiche

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.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.