To be at its most succulent, sweet and delicate, the lettuce should be just-picked. It is an ideal way of using bolted lettuce from the garden.
1 Large Lettuce, (about 225g, 8 oz)
1 Medium Onion, chopped
1 Medium Potato, diced
25 Gram Butter (1 oz)
450 ml Milk (3/4 pint)
300 ml Chicken stock or vegetable stock (1/2 pint)
Salt and freshly ground pepper
4 Tablespoon Double cream, optional
Shred the lettuce, reserving some for garnish. In a saucepan fry the lettuce, onion and potato gently in the butter for 5 minutes without browning. Add the milk and stock.
Bring to the boil, stirring continuously, cover and simmer for 10-15 minutes. Liquidise or rub through a sieve and return to the pan.
Ladle into warm soup bowls, whirl on a tablespoon of cream if used and garnish with lettuce pieces.