With shocking reports of food waste making the headlines, don’t let that lettuce go limp in the fridge! Use any excess salad to make this warming soup, packed with all sorts of lovely flavours.
Serves 4 - 6
1 head of iceberg lettuce, shredded
1 head of romaine lettuce, shredded
1 kg frozen broad beans, defrosted and outer skin removed
3 tbsp olive oil
2 large onions, peeled and finely sliced
50g rashers streaky bacon, cut into fine strips
3 cloves garlic, peeled and finely sliced
100ml white wine
1 bay leaf
1 litre chicken stock
2 skinless chicken breast, sliced into thin strips
2 tbsp freshly chopped tarragon
For the croutons:
2 slices sourdough bread
2 tbsp olive oil
1 clove garlic, peeled
- To make the croutons: cut the bread into small cubes. Heat the oil in a frying pan, add the garlic and bread and fry until golden. Blot off excess oil with absorbent kitchen paper and set the croutons to one side.
- Heat 1tbsp of oil in a large saucepan and add the onion, bacon, garlic and cook over a gentle heat until the onion is soft.
- Add the chicken, broad beans, bay leaf, stock and wine. Bring to a boil and simmer gently for 15 minutes.
- Check the seasoning and add salt and black pepper if needed.
- Add the lettuce and simmer for a further three minutes. Check the seasoning one last time and stir in the tarragon.
- To serve place a scattering of croutons into warm soup bowls and then ladle in the soup.
|Per serving||% GDA|
|5 g sugar||6|
|2.4g sat fat||12|