This delicately ﬂavoured soup is made up of lettuce and watercress, finished with cream. You can use any kind of lettuce, or the outside leaves of more than one variety, for this soup.
1 medium iceberg lettuce, washed
60 g butter
1 bunch watercress, trimmed, washed and dried on paper towels
1 medium potato, peeled and diced
1.25 litres chicken stock or vegetable stock
1 egg yolk
1/2 cup pouring cream
Salt and freshly ground black pepper
Freshly grated nutmeg
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Directions Preparation:20min › Cook:25min › Extra time:10min › Ready in:55min
Finely shred a quarter of the lettuce and set it aside as a garnish (optional). Roughly shred the remaining lettuce, including the stalks.
Melt the butter in a large saucepan over medium heat. Add the roughly shredded lettuce and cook for 3 to 5 minutes, or until the lettuce is tender. Add watercress and cook 1 minute more, until wilted. Set greens aside.
Add the diced potato and the chicken or vegetable stock to the saucepan and bring to the boil. Reduce the heat and simmer for about 20 minutes, or until the potato is cooked. Add greens to rewarm. Remove from the heat, allow to cool a little, purée in a food processor or blender, then pass through a sieve into a saucepan.
Whisk the egg yolk and cream together and pour into the soup. Stirring constantly, reheat the soup, without boiling, until it has thickened slightly. Season to taste with salt, pepper and nutmeg.
Ladle the soup into four warmed bowls or mugs and garnish with the reserved shredded lettuce.