27 September 2011
RECIPE: Lettuce and Avocado soup
Yes really. I know this sounds like something Gwyneth Paltrow would be peddling but trust me, this soup, unusual as it seems, is rather good. Light and virtuous, the avocados are only added at the end when the soup is blended, adding flavour and creaminess, without bitterness.
The soup can be reheated, just very, very gently, but do not freeze.
1tbs Olive oil
1 Onion, chopped
3 Celery stalks, chopped
1 Large potato, peeled and chopped
500g (about 6) Little gem lettuce, washed and shredded
1 Litre of vegetable stock
3 Large ripe avocados
200ml Créme Fraiche
Half a lemon
Heat the oil in a large saucepan and add the onion, celery and potato, softening for 5 minutes without colouring. Add the shredded lettuce and the stock, bring to the boil then cook for 10 minutes.
Take off the heat, scoop the flesh of the avocados into the saucepan and blend until smooth. Taste and season accordingly. Reheat gently if needed.
Squeeze the juice of the lemon into the Créme Fraiche, mixing thoroughly. Serve up the soup, swirling in the lemon Créme Fraiche.