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Chilled Cream of Lettuce Soup   CD SP  English 30mins  plus chilling


Serves   4      Cold  Vegetables  Nuts   Starter  Hors d'oeuvre  Gluten Wheat free British  Europe




   25g/1oz Butter

   1 Small Onion, chopped

   200g/7oz Lettuce Leaves, shredded

   450ml/15fl.oz. Fresh Chicken Stock

   A good pinch Sugar

   2 Egg Yolks, beaten

   100g/4oz Fromage Frais

   2 tbsp Flaked Almonds, toasted

   Salt and Black Pepper




1. Melt the butter in a large saucepan, add the onions and fry gently until soft and translucent.


2. Add most of the shredded lettuce, reserving a few shreds for garnishing and stock, bring to the boil then reduce the heat and simmer for 15 minutes.


3. Cool slightly then pass through a sieve or purée in a food processor until smooth.


4. Return the soup to the pan and add the sugar, salt, pepper and egg yolks. Cook stirring until well blended and slightly thickened.


5. Add the fromage frais to the soup and mix until well blended and heated through.


6.  To serve - transfer to a soup tureen or individual soup plates/bowls and sprinkle over the toasted almonds.





More Soup  Recipes  | Summer Recipes  | What's in Season  |  More Lettuce Recipes



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

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