Buttered Lettuce & Sorrel Soup Recipe | Abel & Cole
Buttered Lettuce & Sorrel Soup
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Total: 25 mins
A refreshing springtime soup made with sweet leek, tender lettuce, nutty spuds and a lemony handful of fresh sorrel. They’re sizzled together in mildly coriander-spiced butter, blitzed till creamy and smooth and topped with crunchy pine nuts.
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379 kcal
(per portion)
Ingredients you'll need
  • 1 leek
  • 1 large potato
  • 45g butter
  • 1 large green lettuce
  • 2 tsp ground coriander
  • A large handful of sorrel
  • 25g pine nuts
From your kitchen
  • Sea salt and freshly ground pepper
  • 800ml boiling wwater
You'll need
  • Large pan with lid
  • Vegetable peeler
  • Measuring jug
Step by step this way
  • 1.

    Fill and boil your kettle. Trim the roots and top 3cm off the leek, then halve it and rinse out any grit. Finely chop the leek. Peel the potato and dice it.

  • 2.

    Put a large pan on a medium heat and add the butter to the pan. Swirl it round to melt the butter, than add the leek and potato. Season with a pinch of salt and pepper and pop a lid on the pan. keep the heat at medium-low and fry, stirring every few mins, for 10 mins till the veg have softened.

  • 3.

    While the veg fry, separate the lettuce leaves and give them a good wash. Roughly tear them into smaller pieces.

  • 4.

    Add 2 tsp ground coriander to the veg and fry, stirring, for 1 min. Then pour in 800ml hot water from the kettle. Bring the pan back to the boil cook for 5 mins. The potatoes should be soft. Add the lettuce and sorrel to the pan, without the lid on (this helps keep the soup green) and simmer for 2 mins to just wilt the lettuce.

  • 5.

    Take the soup pan off the heat and use a stick blender to blitz the soup till its smooth, or ladle the soup into a blender and blitz till smooth. Taste and add a pinch of salt and pepper if you think it needs it. Ladle the soup into warm bowls and top with the pine nuts to serve.

  • Tip

    Eat & Keep
    This soup will keep in your fridge for up to 3 days in sealed containers. This soup is also delicious served cold. It may loose its greeness after being stored and reheated but it will taste just as delicious.

  • Tip

    Toasty nuts
    While the soup simmers, tip the pine nuts into a dry frying pan and toast over a medium heat for 2-3 mins till they turn golden' and smell nutty.

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