Ballymaloe lettuce and mint soup

Name: Ballymaloe lettuce and mint soup
Yield: 8 servings
Cuisine: Boil
Ingredients: 50.00 g butter unsalted; 100.00 g onion chopped; 1.00 potatoes peeled, chopped; 2.00 Litres stock chicken; 5.00 ml salt optional; 1.00 ml freshly ground black pepper; 200.00 g lettuce chopped; 15.00 ml fresh mint chopped; 150.00 ml cream

8 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

50.00 g	butter — unsalted
100.00 g	onion — chopped
1.00	potatoes — peeled, chopped
2.00 Litres	stock — chicken
5.00 ml	salt — optional
1.00 ml	freshly ground black pepper
200.00 g	lettuce — chopped
15.00 ml	fresh mint — chopped
150.00 ml	cream

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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.