My nephew was not enamoured by the idea, to be honest nor was my mother, but as soon as they swallowed a spoonful - they were immediate converts and well impressed that such a humble ingredient was transformed into a tasty dish.
1 onion, finely sliced
200g potatoes, peeled and cubed
Outer leaves of 2 – 3 lettuces, washed and shredded
2 tablespoons of olive oil
1 pint of vegetable stock made with 1 tablespoon of bouillon powder
Salt and pepper to taste
Optional 150ml single cream
Melt the butter in a large saucepan, and fry the onion and potatoes gently for 10 minutes, but don’t brown them. Then add the lettuce leaves and stir them for a couple of minutes so that they are covered with the butter. Add the stock and let the soup simmer gently for 20 minutes, until the vegetables are cooked. Liquidize the soup and stir in the cream (if using). Season with salt and pepper to taste. Reheat it, but don’t let it boil if you have added cream.