Butter Lettuce Soup


Butter Lettuce Soup


  • 1 butter lettuce
  • olive oil or butter
  • 0.5 onion, diced
  • 0.25 potato, peeled, cubed and boiled till soft
  • 15 chives, chopped
  • 1.5 tablespoon sherry or white wine
  • 185 ml stock, veg or chicken
  • 0.5 cup buttermilk


  1. Boil some water and make a separate ice bath (ice cubes and cold water in a bowl)
  2. Chop the bottom of the lettuce and immerse the leaves in the boiling water for 30 seconds.
  3. Remove with tongs and shock it in the ice bath.
  4. Remove and drain and dry on a towel.
  5. Sautee the onion in olive oil until translucent for approx 3 minutes.
  6. Add potato and stir.
  7. Add pinch of salt and half the chives and stir.
  8. Add sherry and cook down for approx a minute.
  9. Add stock and stir.
  10. Add rest of the chives and cook for 30 seconds.
  11. Remove from stove and add buttermilk.
  12. Add lettuce and blend.
  13. Chill in fridge for and hour or freezer for 20-30 minutes.


Photo Credit: Jonny Hughes @jonny2love
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