Chilled lettuce and potato soup.

Beautiful red and green lettuces,

 no matter how I try to space out the plantings

there's always a glut at certain times of the year.

I picked two large green ones

 added an onion, chives and a handful of scrubbed new potatoes.

In a large soup pot I sweated off the diced onion and potato,

  the washed and shredded lettuce and chopped chives,

 then cooked it all together until the lettuce wilted.

Then added 2 litres of hot chicken stock before

cooking for another 20 minutes, on a low heat, until the potato was soft.

After seasoning to taste, the ingredients were allowed to cool

 before blending thoroughly.

 I also added 4 large serving spoonsful of creme fraiche at this stage
and then chilled the soup in the fridge.

As it was such a hot day

I decided it would be nice to have lunch in the garden

 and so I set a small table for two, by the wisteria.

I picked wild flowers
 from the grassy banks along the side of the lane.
Comfrey, cow parsley and purple clover and placed them in a large glass pitcher.
Two tall glasses of iced peach tea, a baguette
 eh voilà! déjeuner en plein air.

When life gives you lettuces??

I'm sure you've all heard the old saying:

"When life gives you lemons, make lemonade!"?

Well, here at NL when the potager gives me way too many lettuces, I make lettuce soup.

Mine is a classic, but very simple recipe:

lettuce leaves (500g); 2 medium sized onions, chopped; 2 medium sized potatoes, diced.

butter (50g); full cream milk (900 ml, I know! but it's worth it for the great taste).

chicken or vegetable stock, either home made or from a cube (600ml), s & p.

I always add a good dash of Cavender's All Purpose Greek Seasoning for extra kick.

It's so quick and easy to make simply shred the lettuce, reserving some to garnish the bowls.

In a large saucepan, fry the lettuce, onion & potato in the butter for five minutes, being careful not to brown the ingredients.

Add the milk and stock, keep stirring and bring to the boil.

Cover and simmer for 2o - 25 minutes until the potatoes are soft.

Liquidise and return to the pan, and quickly bring the soup back up to temperature without boiling.

Serve in warm bowls, (add a cream swirl if you want more calories!) garnish with the reserved lettuce shreds and serve with warm crusty bread.Makes a delicious lunch; for 4 if they like it and 6 if they don't.

(thanks to Kate @ Serendipity for that great quote)