Hot or Cold Creamy Lettuce Soup

Serves 4


  • 2 tablespoons (30g) butter
  • 1 medium onion, diced
  • 4 medium cloves garlic, sliced
  • 475ml chicken or vegetable stock
  • Around 200g lettuce, core and root ends trimmed, leaves torn if large
  • 1 small handful loosely packed parsley leaves (or use some rocket or chives)
  • Salt
  • Fresh lemon juice, to taste
  • Black pepper and nutmeg (optional)


In a medium saucepan, melt butter over medium heat until foamy. Add onion and garlic and cook, stirring,
until softened, about 3 minutes. Add stock, bring to a simmer, and cook until vegetables are very tender,
about 8 minutes. Add lettuce and parsley and cook until wilted and softened, 1 to 2 minutes.

Blend until very smooth. If soup is too thick, thin as needed with additional stock. Season with salt and
just a touch of lemon juice to brighten flavour. Serve hot or chilled. Add some black pepper and nutmeg
as you fancy. You could also add a whirl of yoghurt, crème fraiche or pesto.