Lettuce soup with chorizo crumbs
Serves: 4-6
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Lettuce soup with chorizo crumbs
If the weather is still warm you can eat this chilled, or serve hot for lunch or supper on cooler days
Serves: 4-6
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
285Kcal
Fat
17gr
Saturates
8gr
Carbs
285gr
Sugars
6gr
Fibre
7gr
Protein
11gr
Salt
1.6gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 1 tbsp olive oil
- 50g chorizo, skin removed and finely chopped
- 20g breadcrumbs made from slightly stale bread - use gluten free if required
- 25g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 litre vegetable stock (made using 2 cubes or stockpots) - use gluten free if required
- 350g frozen peas
- 1 curly leaf lettuce, leaves washed and roughly chopped (or about 300g any soft lettuce)
- 2 tbsp flat leaf parsley, roughly chopped
- a few sprigs of mint, leaves roughly chopped, plus leaves to garnish
- 2 tbsp crème fraîche, plus extra to serve
Step by step
Get ahead
Keeps in the fridge for up to 2 days.
- Gently heat the oil in a small or medium frying pan. Add the chorizo and fry for 2-3 minutes until the orange fat has been released. Add the breadcrumbs and fry for a further 2-3 minutes, stirring, until crisp. Remove from the pan with a slotted spoon and set aside.
- Melt the butter in a large saucepan. Add the onion and cook gently for 8-10 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Pour in the stock and bring up to the boil. Add the peas, return to a simmer and cook for 1 minute, then add the lettuce and cook for a further 3 minutes until wilted.
- Add the herbs and crème fraîche to the pan, then blitz the soup until smooth (if blending in a liquidiser, let it cool slightly first, and only fill it half-full at a time). Add a little extra water if the soup seems too thick, and season to taste.
- Serve either hot or chilled, scattered with the chorizo crumbs and extra mint leaves. Swirl in some extra crème fraîche to serve.
