Saturday, 19 June 2010

Lettuce and Mint Soup

It's been a 'trial and error' year of growing so far in 2010. The allotment that masqueraded as a council tip is now up and running and bearing some resemblance to an allotment. It may not win any awards, but there are things growing out of the ground that we can actually eat as opposed to want to throw in a skip.

One of the first things I planted as seedlings were a whole host of lettuce, and by far and the most prolific to be coming to maturity are the majestic Cos or Romaine lettuce. We have been eating the long slightly bitter leaves for a couple of weeks now in an effort to keep it under control, which is no bad thing.

If you have never tried lettuce in soup form I urge you to give it a go. A whole Cos went into a simmering pot of stock with potatoes, onion and garlic and a handful of new mint to produce a smooth summer soup bursting with freshness and subtle flavours. And it took all of 20 minutes from chop to slurp.

Lettuce and Mint Soup
Feeds 4

1 onion, chopped
1 clove of garlic, sliced
2 tbsp olive or rapeseed oil
6 small new potatoes, peeled and chopped in half
500ml vegetable stock
1 Cos lettuce, roughly chopped
1 handful of mint, roughly chopped
Salt and pepper

1 - Heat the olive oil in a pan and add the onion and garlic. Cook until softened.
2 - Add the potatoes and stock and bring to the boil. Simmer for 10 minutes until the potatoes are soft.
3 - Add the lettuce and mint and stir through for 1 minute.
4 - Blend until smooth and taste for seasoning.