Radish Spring Onion And Lettuce Soup Recipes

RADISH SPRING ONION AND LETTUCE SOUP

Steps:

• Melt butter in pan add potato and onion then cook for 3 minutes until soft.
• Add peas and stock bring to the boil then cover and simmer for 25 minutes.
• Add lettuce and cook uncovered for a further 5 minutes.
• Blend until smooth.
• Return to pan add spring onion and radishes then season to taste.
• Cook gently for 5 minutes then add cream and chopped parsley.
• Stir and Serve.

LETTUCE SOUP

Steps:

• Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.

CUCUMBER, PEA & LETTUCE SOUP

Steps:

• Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
• Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.