Spinach And Lettuce Soup

By Sophie Dahl

A using things up on a Monday kind of a soup - you can sub peas, or anything other sweet greens you have lying around.

Photography by Jan Baldwin
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes


  • 10g soft butter
  • 1 onion, finely chopped
  • 200g baby spinach
  • 350g romaine hearts
  • 10g flat-leaf parsley, chopped
  • 500g chicken stock
  • 3 tbsp crème fraîche


  1. Melt the butter in a large saucepan; soften the onion, spinach, lettuce and parsley over a low heat. Cook for 10 minutes or until the mixture is soft.
  2. Add the stock and simmer for about 5 minutes. Cool, then purée. Season to taste and serve cool in bowls, with a swirl of crème fraîche on top.