Thursday, 1 December 2011

Recipe: Lettuce Soup

Once Christmas and new year are over, are the cupboards and fridge looking bare after weeks of entertaining? Don't feel like braving the supermarket again just yet?
Try this delicious soup from the 2012 Dairy Diary that can be whipped up with only a few minimal ingredients!

Lettuce Soup
Butter 50g (20z)
Lettuce leaves 350g (12oz), roughly chopped
Spring onions 110g (4oz), trimmed and chopped
Plain flour 1tbsp
Chicken stock 600ml (1pint)
Milk 150ml (1/4pint) 
Double cream to serve, optional

Serves 4
Time 20 minutes
Calories 313 per portion
Fat 29g of which 16.3g is saturated
Suitable for freezing

1. Melt butter in a deep pan. Sauté lettuce and spring onions for about 5 minutes, until very soft. Stir in flour, then add stock. Bring to boil, cover and simmer for 10 minutes.
2. Let soup cool and then purée in a blender or rub through a sieve. Return to pan, add milk and seasoning . Reheat to serving temperature
3. To serve, ladle into soup bowls, add a swirl of cream (if using) and plenty of freshly ground black pepper. 



 

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