Recipe Index

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 9 oz lettuce leaves, trimmed, washed and thickly sliced
• 14 oz potatoes, peeled and cut into 3/4-inch chunks
• 3 1/3 cups chicken or vegetable stock
• Salt and freshly ground black pepper, to taste
• 2 to 3 tbsp heavy cream or single cream
• 2 tbsp chopped fresh chives, parsley or dill, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring now and then, for 5 to 6 minutes until soft and translucent but not browned.
2. Add the potato chunks and stir them through the onion for a minute, then pour in the stock. Season with salt and pepper.
3. Bring to a boil, lower the heat, cover and simmer for about 15 minutes, until the potatoes are completely tender when pierced with a knife.
4. Stir in the sliced lettuce a handful at a time. It will look like a lot at first but wilts down quickly. Simmer for just 2 to 3 minutes, until the leaves are soft and bright green.
5. Take the pan off the heat and blend the soup until smooth, using a stick blender in the pan or a countertop blender in batches.
6. Return the soup to low heat, stir in the cream and warm through gently without boiling. Taste and adjust the salt and pepper.
7. Ladle into warm bowls, scatter the chopped herbs over the top and serve at once.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data