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
Start by sweating off the onions in a glug of oil, cook until translucent.
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.
Remove from the heat and add the black pepper, parsley and lambs lettuce and blend for 2-3 minutes until smooth.
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.