Thursday, June 18, 2020 |
Lettuce & Lovage Soup
This super simple and nutritious soup was one of Claire’s mother’s favourites!
It’s not fussy, it’s not fancy and it’s not hard to make. If you’re looking for an easy, healthy way to eat more greens and boost your immune system then this is the perfect soup for you. It’s also a great way to use up any green leftovers.
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.” – Claire Birch, owner of Doddington Hall.
Claire uses freshly picked produce from the Kitchen Garden along with ingredients from the Farm Shop. Our Farm Shop has fresh veg deliveries every day from our Kitchen Garden and local suppliers. Open 9am-5pm daily (Sun 10am-4pm) with safety measures in place. A ‘Chat & Collect’ service is also available so you can safely pay over the phone and have your shopping brought out to your car. Find out more
Generous glug of olive or rapeseed oil
1 medium onion chopped fine
2 lettuces – can be floppy, or bolted, chopped roughly
2 sprigs of lovage chopped fine
500g peas or broad beans (frozen is fine)
2 dessert spoons marigold vegetable stock powder and 1.5 to 2 litres water (or homemade veggie or chicken stock)
- Cook onions slowly in oil until soft but not brown
- Add in chopped lettuce and lovage and stir until it wilts and juices come out
- Add peas or beans (or mixture)
- Add stock, bring to boil and simmer until beans/peas cooked – 2-3 mins
- Blend using appliance of your choice
- Taste and adjust seasoning
Delicious with a drizzle of olive oil or crème fraîche and Welbeck flatbread