Lettuce Soup from The Times Cookery Book by Katie Stewart
This lettuce soup served cold with a sprinkling of fresh chives is one of the nicest summer soups. It’s a good use for any garden lettuces that are turning to seed. Melt the butter in a saucepan....
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 1 (½ lb) (225 g) large potato
- 1½ pints (scant 1 litre) chicken stock
- 1 large head lettuce
- salt
- 1 oz (25 g) butter
- 1 medium-sized onion
- freshly milled pepper
- 1–2 tablespoons chopped chives
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