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    Lettuce and Garlic Chive Soup

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    Lettuce and Garlic Chive Soup

    Serves: 6


    • 1 small onion, finely sliced
    • 3 cloves garlic, roughly chopped
    • 3 tablespoons olive oil
    • 450g potato, peeled and finely diced
    • 2 bunches spring onions, finely sliced
    • 750ml chicken stock
    • 6 little gem lettuces, washed and finely shredded
    • 285ml double cream
    • A small handful of garlic chives or wild garlic, roughly snipped
    • Salt and freshly ground black pepper


    1. Gently fry the onion and garlic in the oil in a saucepan over a low heat until they are soft. Mix in the potato and fry for 5-10 minutes, stirring occasionally. Add the spring onions, cook for a couple of minutes, then add the stock, increase the heat and bring up to the boil.
    2. Simmer the soup for 20 minutes or until the potato is meltingly soft. Add the shredded lettuce, return to the boil and cook for 5 minutes or until tender. Liquidise immediately. Mix in the double cream and adjust the seasoning to taste.
    3. Depending on the weather, you can serve this soup hot or cold. If serving hot, warm the soup just before serving. In either case, garnish with the garlic chives and their flowers.

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    Serving tips

    Serve this creamy soup with lots of crusty bread.


    Average user rating

    5 stars