Cucumber And Lettuce Soup Recipes

CUCUMBER, PEA & LETTUCE SOUP

Steps:

• Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
• Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

CUCUMBER AND LETTUCE SOUP

Steps:

• MethodCombine the cornflour and milk in a bowl , mix well and keep aside.Heat the butter in a deep non-stick pan, add the cucumber and lettuce and sauté on a medium flame for 2 minutes.Add 2 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.Allow the mixture to cool completely, once cooled blend in a mixer till smooth.Transfer the mixture back into the same deep non-stick pan, add the cornflour-milk mixture, fresh cream, salt and pepper, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Serve hot with bread croutons.

LATE SUMMER CUCUMBER SOUP

Steps:

• To prepare for this, chop the cucumber into chunks (thankfully no need to peel) and the same with the potato. Slice the spring onions (including the green part), while the lettuce leaves can just be separated and washed, and the leaves torn. Now in a medium-size saucepan melt the butter and add all the prepared vegetables, stirring them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for 10 minutes. After that pour in the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the lid back on so it can simmer gently for another 20 minutes. When the time is up, use a stick blender to purée the soup, making sure there are no escaped bits of cucumber that the blades didn't catch - it will finish up a magnificent fresh green colour, very pretty. Reheat gently and serve in warm soup bowls with some cream swirled into each one and a few chives sprinkled over.

LETTUCE SOUP

Steps:

• Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
• Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
• Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
• Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
• Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.

A SUMMER SOUP OF LETTUCE, CUCUMBER AND PEAS

Steps:

• First melt the butter in a large saucepan and add the chopped spring onions and let them cook gently for 5 minutes. Meanwhile chop the cucumber into chunks (no need to peel) and shred the lettuce. After the five minutes is up add the lettuce, cucumber and shelled peas to the pan. Give it all a stir, then cover and leave the vegetables to sweat gently for 10 minutes. Next pour in the stock, season with salt and pepper, give it another good stir and bring to the boil. Now reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes. Leave it cool a little, then whiz it all in a blender (probably best in two batches). Pour the soup into a bowl, cover with clingfilm and leave it in the fridge to get absolutely cold. When you're ready to serve, check the seasoning, divide it among four chilled soup bowls, scatter the chives over each serving and swirl about a dessertspoon of cream into each one.