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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


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. 


  • 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


  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 


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

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