Chilled Lettuce and Cucumber soup

Ordinarily, this is not a recipe I would choose, but when faced with 40 maturing lettuces and 3 plants each producing at least 1 large cucumbers every few days, we felt the need to find something a bit different to our usual choice of hearty soup.


This recipe is from Hugh Fearnley-Whittingsal River Cottage Veg book (minus croutons)



We like this a lot and have frozen some whilst we continue to make it with additional cucumbers. I have just harvest 5 more so this will definitely be on the menu for days to come. Feeds 4-6

Foodstuff you will need:
50g butter
2 leeks trimmed washed and sliced (I use as much of the leek as possible)
1 large potato (cut into sizeable cubes)
1 litre of vegetable stock
2 cucumbers peeled and cubed
2 lettuces washed and shredded
3 tablespoons of cream/crème fraiche
salt and pepper

Equipment:
Large deep frying with lid
Food processor/soup blender
Ladle
Chopping board and sharp kitchen knife
Airtight plastic box (to place in fridge once cool)

How to throw it together
Melt the butter in a large pan over a low heat. Add the leeks and sweat for approx 10 minutes until soft.
Add the potato and stock. Bring to the boil then simmer for c. 10 minutes until potato is almost cooked. Add the cubed cucumbers and shredded lettuce.


Put lid on and return to the boil.

Simmer for 4-5 minutes. Remove from heat

Pour the contents (in batches) into a food processor and blend well.

Transfer into another container (e.g. plastic box or bowl)
If you are freezing it – stop here and allow to cool.
If you are eating it within a day or so, add the cream and then allow to cool.


Place in fridge until ready to eat.