Prep: 5 mins
Cooking: 10 mins
1 tbsp olive oil
2 spring onions, sliced
1 (50g) bag of lamb’s lettuce
300ml/1/2pt chicken or vegetable stock
3 tbsp single cream
a pinch of freshly grated nutmeg
squeeze of lemon juice
1 Heat the oil in a medium pan, add the onions and lettuce saute for 1 min. Add the stock then bring to the boil and simmer for 5 mins.
2 Blend the mixture with a hand blender or in a food processor until smooth. Return to the pan and stir in the cream, nutmeg and lemon juice. Season to taste with salt and pepper.
3. Serve topped with a swirl of cream and sprig of lambs lettuce if liked.