Spring soup

Recipe from: 10/26/1989 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 15
  • 3
    potatoes, peeled and sliced
  • 1
    turnip, sliced
  • 1
    green pepper, finely chopped
  • 2
    stalks celery, finely chopped
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • salt
  • pepper
  • 2
    chicken stock cubes
  • 1
    lettuce, outer leaves
  • 125
    cream (optional)


Heat the butter in a large saucepan and sauté all the vegetables, except the lettuce, until tender. (Add a little water to the saucepan). Process in a food processor and return to the saucepan. Season to taste with salt and pepper. Add the chicken stock (dissolved in 1 litre water) and simmer. Boil the lettuce leaves until soft and purée. Add to the soup just before serving. If desired, stir in cream just before serving. Serve hot. Makes about 2 litres soup.

Read more on: starch  |  soup


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