Shred the lettuce into neat slices, about the thickness of tagliatelle. Wash well and drain Melt the butter in a saucepan add the leek and sweat gently without colouring for 5 minutes 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. Add the flour and cook for a further 2–3 minutes Add the stock, stirring vigorously, until the lettuce is barely covered and simmer gently for 10 minutes Add the chives and citric acid Add the cream (if using) Season with Salt Enjoy as is, or liquidise first with a stick blender if you wish This recipe has been adapted from https://www.greatbritishchefs.com/recipes/lettuce-soup-recipe (source of picture)Iceberg Lettuce Soup
Ingredients
Instructions
Notes
Iceberg Lettuce Soup (GF)(DF)(FID)(ED)
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