Recipe: Lettuce soup
With a fab recipe on every page, the 2012 Dairy Diary is a must for foodies. We have five delightful dishes to get you through January
What you'll need
350g lettuce leaves, roughly chopped
110g spring onions, trimmed and chopped
1 tbsp plain flour
600ml chicken stock
Double cream to serve, optional
Melt the butter in a deep pan. Sauté the lettuce and spring onions for about five minutes, until very soft. Stir in the flour, then add the stock. Bring to the boil, cover and simmer for 10 minutes.
Let soup cool and then purée in a blender or rub through a sieve. Return to the pan and add milk and seasoning. Reheat to serving temperature.
To serve, ladle into soup bowls, add a swirl of cream (if using) and plenty of freshly ground black pepper.