I always use this recipe to use up lettuces that all seem to start bolting at the same time in the garden. We have it for lunch but it is also good to have with some crusty bread for dinner.
MethodMelt butter in saucepan or skillet and add onion and potato. Cook for 10 minutes then add the lettuce. Cook until lettuce is wilted and then add the stock and seasoning. Cover and simmer until all the vegetables are tender. Cool and then whizz in the liquidiser or pass through a sieve.
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