Serves 6
1 medium-sized onion
1 oz (25g) butter
1 large potato
11/2 pints (900ml) chicken stock salt and freshly milled pepper
1 medium-sized lettuce
2-3 tablespoons single cream
Peel and finely chop the onion. Melt the butter in a large saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Meanwhile, peel and cut the potato in even-sized chunks. Add the stock to the onions; season with salt and pepper and bring to the boil. Add the potato, lower the heat and simmer gently, covered, for 15 minutes until potato is tender.
Coarsely shred the lettuce leaves. (The lettuce may consist of outer leaves from two or more heads reserving the hearts for salad.) Add to the pan and bring to the boil, then draw off the heat. Pass soup mixture through a food mill, or puree in an electric blender or food processor. Return the soup to the rinsed pan. Reheat and check seasoning. Stir in the cream and serve.
Variations: For chilled lettuce soup, allow the pureed soup to cool, then chill. Stir in 1/4 pint (150ml) single cream. Ladle the soup into chilled soup bowls and sprinkle with chopped chives.
Sorrel soup: Use a mixture of fresh sorrel leaves and lettuce in about equal quantities, though proportions may vary according to the flavour you like. Sorrel looks like spinach and has an astringent flavour. It is not readily available in shops but can be easily grown.
Spinach soup: Use 8 oz (225g) young spinach leaves, well washed with ribs removed, in place of lettuce. Simmer gently for 5 minutes after bringing to the boil. Then finish in the same way.