2 heads of lettuce’garden or butter lettuce works best
2 cups of chicken or vegetable stock
1 cup of frozen peas
2 cups of 2% milk
1 teaspoon of light brown sugar
1 pinch of freshly grated nutmeg
Salt and pepper
Crème fraîche or a pat of butter, to serve
- Cut the lettuces into thin ribbons after giving them a thorough wash and discarding any tough leaves. Keep those for your tortoise. Put the lettuces in a pan with just enough stock to cover and gently simmer on a low heat, keeping a vigilant eye on them’there are few things nastier than charred, acrid lettuce!
- Keep simmering and adding the stock until the greens are soft. Add the peas and cook for another four minutes or so. Take off the heat, cool for a minute or two, then purée with care.
- Return to the pan and, on a low heat, gently add the milk’less for a thicker soup, more for a lighter summery soup. Add the brown sugar, a pinch of nutmeg, and salt and pepper to taste.
- If you are going to chill the soup, put it in the fridge, adding a teaspoon of crème fraîche to each bowl prior to serving. If eating hot, dot a tiny bit of butter on the top instead.
From Miss Dahl’s Voluptuous Delights. Published by HarperCollins Publishers Ltd. copyright © 2009 by Sophie Dahl. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.
Soups & Salads