Cream Of Lettuce Soup

Recipe by Karin...
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READY IN: 40mins
SERVES: 4-6

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a deep pan.
  • Add the onion, garlic, green pepper and tarragon.
  • Saute 3-4 minutes.
  • Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
  • Stir in the stock and bring to the boil.
  • Reduce heat, cover and simmer for about 20 minutes.
  • Remove from heat and put through a blender to puree.
  • A handheld is ideal for doing this!
  • Return to a clean pan, heat, season with salt and pepper and stir in milk.
  • Bring to simmering point.
  • Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
  • Stir into soup.
  • HEAT, but do NOT BOIL!
  • Serve garnished with finely chopped parsley and/or spring onions.
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