Ingredients:

Serves 4

Serves 6

Butter

50g (2 oz)

75g

Lettuce leaves, roughly chopped

350g (12 oz)

525g

Shallots, finely chopped *

75g (3 oz)

112

Flour

1 tbsp (1 x 15ml sp)

1.5 tbsp

Hot chicken stock **

600 ml (1 pint)

900ml

Milk

150 ml (0.25 pint)

225ml

Salt & freshly ground black pepper



Gorgonzola cheese, crumbled

225g (8 oz)

338g

Lettuce and Gorgonzola Soup


Method

1. Melt the butter in a pan, add the lettuce and shallots and cook until tender for 3 - 4 minutes.

2. Stir in the flour and cook for 1 minute. Add the stock, a little at a time. Bring to the boil, cover and simmer for about 20 minutes.

3. Allow the soup to cool and puree in a blender until smooth. Return to the pan and add the milk, seasoning and Gorgonzola. Stir continuously over a low heat until the cheese has melted. Serve hot or cold.


David’s Notes

*I used Leaks rather than Shallots

**If cooking for vegetarians I use vegetable stock (or don’t tell them)J.




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