Sophie Dahl's Lettuce Soup
Ingredients:
- 2 heads of lettuce
- 2 cups of chicken or vegetable stock
- 1 cup of frozen peas
- 2 cups of 2% milk
- 1 teaspoon of light brown sugar
- 1 pinch of freshly grated nutmeg
- Salt and pepper
- Crème fraîche or a pat of butter, to serve
Preparation:
- Cut the lettuces into thin ribbons after giving them a thorough wash and discarding any tough leaves.
- Put the lettuces in a pan with just enough stock to cover and gently simmer on a low heat, keeping a vigilant eye on them—there are few things nastier than charred, acrid lettuce!
- Keep simmering and adding the stock until the greens are soft.
- Add the peas and cook for another four minutes or so.
- Take off the heat, cool for a minute or two, and then purée with care.
- Return to the pan and, on a low heat, gently add the milk—less for a thicker soup, more for a lighter summery soup.
- Add the brown sugar, a pinch of nutmeg, and salt and pepper to taste.
- If you are going to chill the soup, put it in the fridge, adding a teaspoon of crème fraîche to each bowl prior to serving. If eating hot, dot a tiny bit of butter on the top instead.
Source: http://www.besthealthmag.ca
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