Vital Veg, organic farm, lettuce

Chilled Lettuce and Radish Soup

18- 20 radishes (keep back 2 to serve)
1 large handful of salad leaves, roughly chopped (I used a mixture of little gem, iceberg and chard)
400ml vegetable stock
4 tbsp milk (a good splash!)
a sprig of fresh thyme (optional)
1 bay leaf
salt and freshly ground black pepper

Other than the two radishes to serve, roughly chop the radishes.

Bring a saucepan of vegetable stock to the boil.

Tip in the radishes together with the thyme and bay leaf.

Simmer for 10 minutes, before adding the salad leaves. Simmer for about 1 to 2 minutes, or until the leaves have wilted.

Set aside to cool a little before blending, removing the bay leaf and the woody thyme stem, if using.

Check the seasoning and adjust if necessary. Chill in the fridge.

Before serving, finely slice the remaining radishes. Serve topped with the radish slices.

(Recipe from Rachel Kelly in The Guardian)

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