Lettuce and Onion Soup is a traditional British recipe for a classic soup of lettuce and onions cooked in chicken stock and finished with double cream. The full recipe is presented here and I hope you enjoy this classic British version of: Lettuce and Onion Soup.
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Ingredients:
60g butter
1 large onion, finely chopped (a chiffonade)
1 large lettuce, washed and finely shredded
1.2l chicken stock (or strong vegetable stock)
salt and freshly-ground black pepper, to taste
120ml double cream
Method:
Heat the butter in a saucepan and when hot use to fry the onion for about 5 minutes, or until soft. add the lettuce and cook in the butter for about 2 minutes then add the stock and season to taste. Bring the mixture to a boil, reduce to a simmer then cover and cook for about 6 minutes. Take off the heat and allow to cool slightly. Mix thoroughly then place the mixture in a blender and purée until smooth.
Return the mixture to the pan then gently heat through before adjusting the seasonings to taste. Bring to a boil, take off the heat and gradually stir in the cream. Ladle into warmed soup bowls and serve.
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