Grandma Rita'S Lettuce Soup

1. 1

   Start by sweating off the onions in a glug of oil, cook until translucent.

2. 2

   Wash and roughly chop all iceberg lettuce and allow to cook fro 5-8 minutes until the lettuce wilts. Add the nutmeg, sea salt, vegetable stock and milk and cook for a further 10 minutes on a medium heat and bring to the boil.

3. 3

   Remove from the heat and add the black pepper, parsley and lambs lettuce and blend for 2-3 minutes until smooth.

4. 4

   Taste for further seasoning (I like extra pepper) and serve with a couple of slices of avocado, a sprinkle of finely grated Parmesan and a drizzle of extra virgin oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.