LETTUCE SOUP

Lettuce Soup.

However careful you are there is always

a time when there is a glut of lettuce.  

They will keep for days if immediately 

after picking.Just plunge them into 

cold water for 15 minutes, drain then

put in the fridge in a sealed plastic

bag.  

I have been trying recipes for lettuce

soup, some of them are more successful

than others. The following recipe has 

a fresh summer flavour and a        

beautiful green colour.

It also works well as a chilled soup.

1 small onion, finely chopped

1 tbls olive oil

4 oz green lettuce, washed and 

roughly chopped

2 oz young peas

2 sprigs of mint, stem removed, 

leaves finely chopped

½ pint vegetable stock

½ cup milk  *(add in the last 

stage)

Gently heat the olive oil in 

a good sized pan and soften 

the onion, taking care not 

to let it brown. 

Add the chopped lettuce and 

mint, briefly stir until 

wilted and then add the stock 

and the peas.  

Bring to the boil.    

Cool slightly and then blitz 

in a liquidizer until smooth. 

Check seasoning, return to 

the pan, *add the milk and 

reheat.

Garnish with chopped chives 

and a spoonful of cream.  

You can always freeze this 

for future use

Kind permission of Village Voices.

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