Try this delicious soup from the 2012 Dairy Diary that can be whipped up with only a few minimal ingredients!
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
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.