Ballymaloe lettuce and mint soup

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 9
Servings 8
Time

Ingredients

  • 50
    g
    unsalted butter
  • 100
    g
    onion, chopped
  • 1
    large potato, peeled and coarsely chopped
  • 2
    Litres
    chicken stock or canned chicken broth
  • 5
    ml
    salt (optional)
  • 1
    ml
    milled black pepper
  • 200
    g
    chopped lettuce leaves
  • 15
    ml
    chopped fresh mint
  • 150
    ml
    cream
 

Method

 
Melt butter in a heavy-based 5 litre saucepan over moderate heat. Add onion and potato and toss in butter for about 1 minute. Reduce heat to low. Sweat vegetables, covered, for about 10 minutes, or until softened. Add stock, salt, and pepper. Simmer mixture, covered, for about 10 minutes. Add lettuce and simmer, uncovered, for 5-6 minutes, or until vegetables have softened. Purée soup in batches in a food processor or blender. Adjust seasoning to taste. Just before serving, stir in mint and cream.
 

Read more on: soup
 

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