Cream of Lettuce Soup

(SERVES 6)

• 600 ml/1 pt/2 ½ cups chicken stock, made with 2 stock cubes
• 1 round lettuce, shredded
• 1 small onion, chopped
• 25g/1 oz/2 tbsp low-fat spread
• 2.5 ml/ ½ tsp grated nutmeg
• Salt and freshly ground black pepper
• 300ml ½ pt/ 1 ¼ cups skimmed milk
• 1 egg yolk
• 30 ml/2 tbsp low-fat single (light) cream

Bring the stock to the boil, add the lettuce and boil for 5 minutes. Take out about 30 ml/2 tbsp of the lettuce shreds with a draining spoon and reserve. In a separate pan, fry (sauté) the onion in the low-fat spread for 3 minutes until soft but not brown. Add the lettuce and stock and season to taste with the nutmeg , salt and pepper. Simmer for 5 minutes until the onion is very soft. Puree in a blender or food processor and return to the saucepan. Stir in the milk. Whisk the egg yolk and cream together. Whisk in a little of the hot soup. Pour back into the remaining soup and heat through, stirring. Don not allow to boil. Add the reserved lettuce shreds and ledle into warm soup bowls. Alternatively cool, then chill and serve very cold.