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# Lunch / #Failsafe / DF / GF / Low Amine / Low Sals

Iceberg Lettuce Soup

Iceberg Lettuce Soup

Serves: 4

Ingredients

  • 350g of iceberg lettuce, (1 small to medium)
  • 1 leek
  • 30g of butter or suitable dairy free spread
  • 1/4 cup chopped chives
  • 1 tbsp of gluten free plain flour (can use standard plain flour if gluten is tolerated)
  • 3 cups of chicken stock, or vegetable stock (home made with suitable ingredients)
  • 1/4 cup of cream (optional)
  • 1/4 teaspoon of citric acid
  • Salt

Instructions

1

Shred the lettuce into neat slices, about the thickness of tagliatelle. Wash well and drain

2

Melt the butter in a saucepan add the leek and sweat gently without colouring for 5 minutes

3

Add the lettuce and coat with the butter. Cook gently for a few minutes so the lettuce begins to wilt and release some of its liquid.

4

Add the flour and cook for a further 2–3 minutes

5

Add the stock, stirring vigorously, until the lettuce is barely covered and simmer gently for 10 minutes

6

Add the chives and citric acid

7

Add the cream (if using)

8

Season with Salt

9

Enjoy as is, or liquidise first with a stick blender if you wish

Notes

This recipe has been adapted from https://www.greatbritishchefs.com/recipes/lettuce-soup-recipe (source of picture)

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