The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.54
FALL2017

Jane Grigson’s Lettuce soup

Jane Grigson’s Lettuce soup, a bit of an English classic, is not all that different from her parsnip soup; the titular ingredient, some garlic, onion, stock and cream to finish. That is why it is so good.


 

  • lettuce078.jpg2 Tablespoons unsalted butter
  • a garlic clove, smashed and minced
  • a chopped big sweet onion (like Vidalia
  • about ½ lb sliced lettuce
  • 1 Tablespoon flour (preferably Wondra)
  • 1 quart chicken stock
  • salt and pepper
  • ½ cup heavy cream
  • an egg yolk
  • minced parsley

  1. Melt the butter and slowly cook the garlic and onion until they soften.
  2. Stir the lettuce into the pan to combine all three ingredients, then add the flour and cook, stirring, for a minute.
  3. Gradually add the stock and simmer the soup for about five minutes: Do not overcook it.
  4. Puree the soup with a hand blender or in a blender and season it with salt and pepper.
  5. Whisk the yolk into the cream in a second pot and add a ladle of the soup to the binder and whisk them together, then pour on the rest of the soup.
  6. Stir the parsley into the soup and serve it hot.

Notes:

-Mrs. Grigson prefers chervil to parsley here and she is right. Better, if you are lucky enough to find some.

-She serves croutons with her lettuce soup.