Lettuce soup







Cook Time

15-25 Min


  • 600ml/1pt chicken stock
  • 1 round lettuce, shredded
  • 1 small onion, chopped
  • 25g/1oz butter
  • 1/2 teaspoon freshly grated nutmeg
  • 300ml/10fl oz milk
  • 1 egg yolk
  • 2 tablespoons single cream
  • salt and freshly ground black pepper
  • Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.
  • Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Purée in a blender or food processor, and return to the saucepan. Stir in the milk.
  • Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.
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