Creamy Lettuce Soup With Nutmeg And Black Pepper
Brandon
This soup incorporates the depth of a home-made stock, the soft tones and textures of butterhead lettuce enriched with creme fraiche for a touch of tartness and an aromatic spicy note
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Snack, Soup, supper
Cuisine European
Base
- 1 knob butter or good gently flavoured oil
- 1 white onion or a bunch or spring onions
- 1-2 cloves garlic
Vegetable Stock
- Home-made (see above), powdered or stock-cube
The Star Of The Show
- 2-4 sweet tasting lettuce such as Butterhead quantities depend of size
Finish with
- 1 good dollop of creme fraiche or Greek yoghurt
- plenty of black pepper and nutmeg (both freshly ground)
Cook the main ingredientsmelt the butter or heat the oil, add finely chopped onions and garlic
sweat the onions for 5 minutes without browning until soft and translucent
add the very finely chopped potato and sweat over low heat until totally softyou may have to add a small amount of liquid and you'll definitely need to cover the pan. don't let the potato brown finely chop the lettuce and add to the panadd some of your favourite herbscook over a low flame until it's soft but retains its bright color add the hot stock and cook brieflyseason with salt blend lightly maintaining some of the texture - this is most easily achieved with a hand blender
stir in a dollop of cream or yoghurt and finish off with freshly milled black pepper and freshly grated nutmeg