Summer Lettuce Soup | |
| Recipe Supplied by: Jenny Webb | Serves: 4 People |
1 medium onion peeled and chopped 50 butter 25g flour 450 ml hot chicken stock 300 ml full fat milk 150 gms lettuce, roughly shredded** salt and pepper to taste Place the onion and butter in a large oven proof dish, cover with a well fitting lid or cling wrap and cook on HIGH for 2 minutes. Stir in the flour, then the hot stock, milk and lettuce. Re-cover dish and continue to cook on HIGH for 10 minutes, stirring well, halfway through cooking time, season to taste, then liquidise until smooth. Serve immediately with croutons This is a great dish if you have lot's of small different lettuce varieties growing in the garden which give a lovely flavour, Iceberg gives the impression of asparagus and has a milder flavour, but any lettuce can be used, especially if it is at the end of it's life and becoming a bit limp. This recipe uses a 700watt oven and has been supplied by Jenny Webb |
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