Sunday, 11 February 2018

Lettuce and Pea Soup

I can't wait for the slightly warmer Spring months to arrive so I can eat lighter and refreshing dishes. But  as it's freezing outside, I'll settle on eating hearty and filling soups. When it's cold and crisp outside, I really need something to warm me up, especially at lunch time. 
I regularly look for inspiration when making soup as I find eating the same flavour soups on a regular basis can become boring. I found a recipe for lettuce soup from one of the first cookbooks I brought around 10 years ago, BBC Good Food Low Fat Feasts. I did not know that lettuce could be used to cook with or to use as an ingredient in a soup, but the lettuce flavour added a warmth  and mellow flavour to the soup. I added peas as well as I wanted to add another vegetable serving. The recipe serves 8, but as I made this for myself, I froze half the soup in containers and was perfect for lunch a few weeks later.



Takes 40 minutes, serves 8 

25g butter
1 onion, chopped
2 medium potatoes, peeled and chopped
1 garlic clove
450ml vegetable stock
100g frozen peas
2 fresh lettuces, finely sliced
225ml milk
a little nutmeg
double and snipped chives, to serve

Method
Melt the butter in a large casserole with a lid, then stir in the onion, potato and garlic. Add the stock,  frozen peas, season and simmer for 20 minutes, or until the potato is tender.
Add the lettuce and cook, covered or 3-4 minutes until the stock returns to the boil and the lettuces are semi-wiltered.
Liquidise, then return to the pan with the milk. Season, add a pinch of nutmeg and serve with a swirl of cream and a sprinkling of chives.

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