Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 45

Why throw away the outer leaves of a lettuce that you’ve so carefully grown just because they’re too coarse for a salad? Make them into this fresh and summery soup instead.

SERVES 4

1 tbsp olive oil

15g (½oz) butter

1 onion, chopped

450g (1lb) potatoes, peeled and diced

outside leaves of 2–3 lettuces, chopped

1 litre (1¾ pints) water

150ml (5fl oz) single cream

salt, freshly ground black pepper

freshly grated nutmeg

2 tbsp chopped fresh chives

Heat the olive oil and butter in a large saucepan and cook the onion and potato gently for 5 minutes with a lid on the pan, but don’t brown them.

Add the lettuce leaves and stir them for a minute or two until they’re glossy with the oil, then pour in the water or stock and bring to the boil. Simmer the soup gently, with a lid on the pan, for 15–20 minutes or until the potato is very tender.

Blend the soup and stir in the cream. Season with salt, pepper and a grating of nutmeg and stir in the chopped chives.

Reheat and serve in warm bowls.