Lettuce and Garden Herb Soup
50g/2oz/4 tbsp butter
1 onion, chopped
1 medium baking potato, cubed
1 litre/1¾ pints/4 cups hot vegetable stock
1 round lettuce, torn into pieces
50g/2oz fresh parsley, chives and/or basil, roughly chopped
salt and ground black pepper
croûtons to serve
1 Melt the butter in a pan over a low heat. Add the onion and cook gently for 5 minutes or until softened. Stir in the potato, then cover and cook for 10 minutes, stirring occasionally.
2 Pour in the hot stock and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes or until the potatoes are cooked.
3 Add the lettuce and herbs and cook for 1 minute or until the lettuce wilts. Blend, in batches, until smooth.
4 Cool and freeze, or reheat and serve the hot soup with a sprinkle of croûtons.
|Lettuce and Garden Herb Soup|