Lettuce with spring onion soup

Prep: 10 mins

Cook: 25 mins

This soup is rather light and uses seasonal vegetables beautifully.

4 tbsp olive oil

400g potatoes, peeled and cubed

1 ltr vegetable stock

100g 2-3 day old bread, crusts removed

4 spring onions, trimmed and sliced

100g frozen peas (optional)

250g lettuce, shredded

150ml half-fat crème fraiche

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

Heat 1 tablespoon of olive oil in a large pan and add the cubed potato.

Cook for 2 to 3 minutes, then pour in the vegetable stock and bring to the boil.

Reduce the heat and simmer for 15 minutes.

Tear the bread into small pieces, toss in the remainder of the oil, season with salt and pepper then arrange on the baking tray.

Bake for 10 minutes or until crunchy.

When the potatoes are tender, add the spring onions, peas and shredded lettuce to the soup and cook for a further 5 minutes.

Blitz the soup until smooth using a food processor.

Stir in 2 tablespoons of the crème fraîche, season to taste and heat through, gently.

To serve, ladle into serving bowls and top with a spoonful of crème fraîche, a small handful of croutons and a drizzle of olive oil.

Serves
4

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Vegetables, Oil, Bread, Stock/Broth

Recipe Type
Soups

Special Info
Vegetarian

Level of Difficulty
Easy

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