Delia Smith’s Lettuce Soup is made with cucumber, lettuce, shelled peas, spring onions, and vegetable stock. This delicious Lettuce Soup recipe creates a refreshing and light starter that takes about 50 minutes to prepare and can serve up to 4 people.
Delia Smith Lettuce Soup Ingredients
- 12 oz (350 g) cucumber
- 1 small lettuce (approx. 8 oz, 225 g)
- 6 oz (175 g) shelled peas
- 1 teaspoon butter
- 5 spring onions, chopped finely
- 1½ pints (850 ml) vegetable stock
- Approx. 2 tablespoons single cream
- 1 tablespoon fresh snipped chives
- Salt and freshly milled black pepper
How To Make Delia Smith Lettuce Soup
- Melt the butter: In a large saucepan, melt the butter over medium heat. Add the chopped spring onions and cook gently for 5 minutes.
- Prepare the vegetables: While the onions cook, chop the cucumber into chunks (no need to peel) and shred the lettuce. After 5 minutes, add the lettuce, cucumber, and peas to the pan. Stir well, cover, and sweat the vegetables for 10 minutes.
- Add the stock: Pour in the vegetable stock, season with salt and pepper, stir, and bring to a boil. Reduce the heat to low, cover, and simmer gently for 20 minutes.
- Blend the soup: Allow the soup to cool slightly, then blend it in batches until smooth. Pour the soup into a bowl, cover with clingfilm, and chill in the fridge until completely cold.
- Serve: Check the seasoning, divide the soup among four chilled bowls, sprinkle with fresh chives, and swirl a dessertspoon of cream into each serving.
Recipe Tips
- Use chilled bowls: Serve the soup in chilled bowls to keep it cold and refreshing.
- Blend in batches: If your blender is small, blend the soup in two or more batches to ensure a smooth texture.
- Season after chilling: Taste and adjust seasoning after chilling, as flavors can change once the soup is cold.
- Finely chop spring onions: Ensure the spring onions are finely chopped for a smoother texture and better flavor distribution.
- Cool before blending: Let the soup cool slightly before blending to avoid splattering and to get a smoother consistency.
What To Serve With Lettuce Soup?
This refreshing Lettuce Soup pairs well with crusty bread, a light green salad, or a cheese and herb scone. It can also be served alongside a simple quiche, smoked salmon, or a fresh fruit platter for a tasty lunch.
How To Store Leftovers Lettuce Soup?
- Refrigerate: Let the leftover Lettuce Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before serving chilled.
Delia Smith Lettuce Soup Nutrition Facts
Serving Size: 1 cup (approx. 240ml)
- Calories: 93
- Total Fat: 1.4g
- Saturated Fat: 0.9g
- Cholesterol: 8mg
- Sodium: 208mg
- Potassium: 991mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Smith Pesto Rice
- Delia Smith Date And Walnut Cake
- Delia Smith Crab Apple Jelly
- Delia Smith Moroccan Chicken
Delia Smith Lettuce Soup
Description
Delia Smith’s Lettuce Soup is made with cucumber, lettuce, shelled peas, spring onions, and vegetable stock. This delicious Lettuce Soup recipe creates a refreshing and light starter that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the butter: In a large saucepan, melt the butter over medium heat. Add the chopped spring onions and cook gently for 5 minutes.
- Prepare the vegetables: While the onions cook, chop the cucumber into chunks (no need to peel) and shred the lettuce. After 5 minutes, add the lettuce, cucumber, and peas to the pan. Stir well, cover, and sweat the vegetables for 10 minutes.
- Add the stock: Pour in the vegetable stock, season with salt and pepper, stir, and bring to a boil. Reduce the heat to low, cover, and simmer gently for 20 minutes.
- Blend the soup: Allow the soup to cool slightly, then blend it in batches until smooth. Pour the soup into a bowl, cover with clingfilm, and chill in the fridge until completely cold.
- Serve: Check the seasoning, divide the soup among four chilled bowls, sprinkle with fresh chives, and swirl a dessertspoon of cream into each serving.
Notes
- Use chilled bowls: Serve the soup in chilled bowls to keep it cold and refreshing.
- Blend in batches: If your blender is small, blend the soup in two or more batches to ensure a smooth texture.
- Season after chilling: Taste and adjust seasoning after chilling, as flavors can change once the soup is cold.
- Finely chop spring onions: Ensure the spring onions are finely chopped for a smoother texture and better flavor distribution.
- Cool before blending: Let the soup cool slightly before blending to avoid splattering and to get a smoother consistency.
Delia Smith Lettuce Soup