Chilled lettuce soup
Ingredients
- 25 g butter
- 4 spring onions sliced
- 250 g peas shelled fresh or frozen
- 1 Romaine lettuce heart leaves separated, rinsed
- 600 ml chicken stock or vegetable stock
- 1 teaspoon caster sugar
- 6 tablespoons double cream
- salt and pepper
To serve
- 12 Little Gem lettuce leaves
- 1 small fresh prepared crab on the shell about 150 g (5 oz)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- a little paprika
Instructions
- Heat the butter in a saucepan, add the spring onions and fry for 2–3 minutes until softened. Add the peas, cook for 2 minutes then shred and add the lettuce. Pour over the stock, add the sugar and a little salt and pepper and bring to the boil.
- Cover and simmer gently for 10 minutes until the lettuce is wilted but still bright green. Allow to cool slightly, then purée in batches in a blender or food processor until smooth. Stir in the cream, then taste and adjust the seasoning if needed. Chill well.
- Ladle the soup into small bowls set on plates. Serve with Little Gem lettuce leaves topped with a small amount of crab mixed with the mayonnaise and lemon juice and sprinkled with paprika.
Notes / Tips / Wine Advice:
For chilled watercress soup, heat the butter as above, slice 1 small leek, add the white slices and 200 g (7 oz) diced potato, cover and fry gently for 10 minutes, stirring occasionally. Add 750 ml (1¼ pints) chicken or vegetable stock, season then cover and simmer for 10 minutes. Add the green leek tops, 2 bunches or 200 g (7 oz) watercress, cover and cook for 5 minutes until the watercress is just wilted. Purée in batches as above, then return to the pan and mix with 150 ml (¼ pint) milk and 150 ml (¼ pint) double cream. Chill well. Serve in shallow bowls with a swirl of cream.
