Lettuce soup is a fantastic way to use up lettuce – or any other salad leaves – that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.
2 tbsp oil (any cooking oil will do)
1 onion, finely chopped
250g/9oz lettuce leaves, trimmed, washed and thickly sliced
400g/14oz potatoes, peeled and cut into roughly 2cm/¾in chunks
800ml/1⅓ pint chicken or vegetable stock, made with 1 stock cube
salt and freshly ground black pepper
To serve (optional)
2–3 tbsp single or double cream
freshly chopped chives, parsley or dill
