There are at least five different types of lettuce. The crisp leaves of the Leaf Lettuce are perfect for cool salads in hot weather and it is probably the most widely grown lettuce in the U.K. Cos Lettuce (or Romaine) produces an elongated head which is also good for salads and extremely good in sandwiches.
The Stem Lettuce has a large seed stalk and seems to be mainly used in soups, casseroles and stewed dishes. It is also used in Chinese recipes. Butterhead includes Bibb (sometimes known as Limestone) and Boston Lettuce. These are both small and tender with a sweet buttery flavour. They are not seen so often in the U.K. unlike Iceberg which is part of the Crisphead family and is readily available all over the United Kingdom. Here are two recipes for hearty winter soups.
Lettuce and Potato Soup
Lettuce soup appears now and again on British menus. It seems we prefer lettuce in salads and forget that lettuce - any type - makes delicious soup. There are numerous variations on Lettuce Soup and flavours will vary depending which variety you choose.
Here is a simple recipe that will serve four and takes 35 minutes to prepare and cook.
Ingredients:
- 2 small white onions - finely chopped (red onions can be used - these give a slightly different flavour)
- ½ head of lettuce broken into small piece. Iceberg seems to be best but Romaine can be used and gives a stronger flavour
- 2 small potatoes peeled and chopped into small chunks
- 1¼ pint water
- 2 tablespoons vegetable oil
- Seasonings to taste
- Optional: Plain yoghurt
Method:
- Put the water in a very large pan
- Add all ingredients to pan
- Bring to the boil until all ingredients are soft
- Season to taste
- Mash, push through strainer, or liquidize until creamy
Serve piping hot with bread rolls or home baked bagels. Drop a tablespoon of plain yoghurt into the soup bowl.
The following recipe is very quick to make, probably no more than 15 minutes.
Creamy Lettuce Soup
Ingredients:
- 4 butterhead lettuces - torn into small pieces
- 2 baby gem lettuce - torn into small pieces
- 8 spring onions - trimmed and chopped
- 50g butter or vegetarian margarine
- 800 ml chicken or vegetarian stock (Or: 400 ml stock and 400 ml milk)
- Small bunches of chervil, basil and mint
- 10 ml lemon juice
- Optional: 2 tablespoons double cream or crème frais
Method:
- Heat the butter or margarine in a large heavy pan
- Cook the chopped onions until very soft - about 5 minutes
- Add the lettuce to cooked onions
- Heat until the lettuce is soft and wilted
- Add the herbs and warm stock
- Season with salt and pepper to taste
- Blend until smooth
- Add lemon juice to taste
- Add the cream if required
Home baked bagels go well with this creamy soup.
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