Author Notes
I grew up on this soup and it's taken me a while to master the recipe, in fact I think Grandma managed to make it a lot more fluro but this definitely hits the spot. I've converted many a sceptic! Try it for yourself. —Anna Barnett
Ingredients
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1
White Onion - Diced
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3
Large Iceberg Lettuces
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1/2
Fresh Nutmeg- Finely grated
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1 large pinches
Sea Salt
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1 pint
Vegetable Stock
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1/2 pint
Milk - Semi Skimmed
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Generous Sprinkle Of Ground Black Pepper
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1 handful
Fresh Parsley
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350g
Lambs Lettuce
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Drizzle Of Extra Virgin Olive Oil
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1
Ripe Hass Avocado - Sliced
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50 grams
Parmesan (Vegetarian Style) - FInely grated
Directions
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Start by sweating off the onions in a glug of oil, cook until translucent.
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Wash and roughly chop all iceberg lettuce and allow to cook fro 5-8 minutes until the lettuce wilts. Add the nutmeg, sea salt, vegetable stock and milk and cook for a further 10 minutes on a medium heat and bring to the boil.
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Remove from the heat and add the black pepper, parsley and lambs lettuce and blend for 2-3 minutes until smooth.
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Taste for further seasoning (I like extra pepper) and serve with a couple of slices of avocado, a sprinkle of finely grated Parmesan and a drizzle of extra virgin oil.
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