Make Ahead

Grandma Rita's LettuceĀ Soup

August 11, 2014
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

  • Serves 4
Ingredients
  • 1 White Onion - Diced
  • 3 Large Iceberg Lettuces
  • 1/2 Fresh Nutmeg- Finely grated
  • 1 large pinches Sea Salt
  • 1 pint Vegetable Stock
  • 1/2 pint Milk - Semi Skimmed
  • Generous Sprinkle Of Ground Black Pepper
  • 1 handful Fresh Parsley
  • 350g Lambs Lettuce
  • Drizzle Of Extra Virgin Olive Oil
  • 1 Ripe Hass Avocado - Sliced
  • 50 grams Parmesan (Vegetarian Style) - FInely grated
In This Recipe
Directions
  1. Start by sweating off the onions in a glug of oil, cook until translucent.
  2. 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.
  3. Remove from the heat and add the black pepper, parsley and lambs lettuce and blend for 2-3 minutes until smooth.
  4. 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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