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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