Lettuce soup

Lettuce soup 

2oz (50g) butter

1 onion, chopped

1 garlic clove, chopped

1 lettuce, chopped

1 pint good stock

juice of half a lemon

grated nutmeg

75 ml. Single cream

fresh parsley

salt and pepper 

1. Melt the butter and fry the chopped onion until soft. Add the garlic.
2. Add the lettuce and stir for 2 minutes.
3. Add the stock, lemon juice, nutmeg, salt and pepper to taste.
4. Simmer for about 10 minutes, cool slightly and liquidise.
5. Return to the saucepan, add the cream and reheat gently.
6. Garnish with chopped parsley.

 Judith Davison