Chilled sorrel and lettuce soup

Gerla de Boer Lettuce soup

There is nothing more refreshing on a hot summer day than a chilled cup of soup. If you think of cold soups, Gazpacho and cucumber soup spring first to mind. Lettuce soup is not well-known, but I can assure you it is delicious!

When you have an allotment, you often have to battle with a glut of courgettes and salad. They all seem to be ready at the same time, and if you don’t want this to go to waste, you need to be thinking up recipes.

Gerla de Boer Lettuce soup
Chilled sorrel and lettuce soup

This chilled sorrel and lettuce soup is very versatile. You can serve this soup chilled or warm, as a base for green risotto, and even as a sauce for white fish such as cod or haddock.

Which lettuce to use?

Any type of lettuce is fine, but I would stay away from iceberg lettuce as it tastes watery. I have used a bright green salad and sorrel with a delicious lemony flavour. If you don’t have sorrel, then you can replace it with any salad. Try Rocket for a bit of a kick. If you grow Rocket yourself, you know it is much punchier than shop-bought. The reason is the sun, so if you want to have a milder rocket, you need to put it in a shadier area of your garden.

When I have guests over for a meal, I often include this sorrel and lettuce soup on my sharing board of appetisers.

Bon appetite!

Gerla 

p.s. Check out my creamy sorrel risotto. I use this soup as a base instead of stock. 

Gerla de Boer Lettuce soup

French sorrel

 

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Gerla de Boer Home grown

Chilled sorrel and lettuce soup

  • Author: Gerla de Boer
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4 1x
  • Category: soup
  • Method: Thermomix
  • Cuisine: Mediterranean

Description

Lettuce is not only for salads. You can turn it into soups, sauces and even pesto. This chilled sorrel and lettuce soup I even use as a base for my green risotto. Perfect to use up your glut of salad in your allotment. 

You can use any salad, apart from an iceberg salad, but the brighter the leaves are the greener the soup turns out. 


Ingredients

Scale
  • 65 grams sorrel leaves, stalks removed and roughly chopped
  • 160 grams lettuce leaves, cores removed and roughly chopped
  • 1/4 cup of parsley
  • 20 grams of butter
  • 4 garlic cloves
  • 125 grams of onion, cut in quarters 
  • 475 ml chicken or vegetable stock 
  • pinch of salt

Instructions

  1. Put the onion and garlic in the Thermomix bowl – chop for 3 seconds on speed 7 
  2. Scrape the bowl down
  3. Add the butter – 3 minutes Varoma s on speed 1
  4. Add the stock – 8 minutes Varoma on speed 1 
  5. Now add the lettuce, sorrel and parsley – 2 minutes Varoma on speed 1
  6. Blend – 50 seconds on speed 10
  7. If the soup is too thick, you can add w little bit of water 
  8. Season with pepper and salt 

Recipe if you don’t have a Thermomix

  1. Chop the onion and garlic and fry in a pan with the butter on a low heat until soft ( approx. 10 min) add salt to speed it up.
  2. Add the stock and cook on a low heat for 8 minutes
  3. Now add the lettuce, sorrel and parsley and cook for another 2 minutes on a low heat
  4. Use a blender or better a hand blender to turn it into a creamy soup 
  5. If the soup is too thick, you can add w little bit of water 
  6. Season with pepper and salt 

Notes

You can garnish it with radish or if you serve it warm with yoghurt or cream cheese.

Keywords: chilled soup, sorrel recipe, sorrel soup, lettuce soup, sorrel and lettuce soup, vegan recipe, vegetarian recipe

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