GRILLED LETTUCE, CARROT SOUP

Pure flavours for a summer’s day. • A deep-flavoured vegetable stock is needed here, and some carrots with plenty of flavour. The bunches of thin, sweet, spring carrots have little to offer in terms of flavour, so I suggest using maincrop carrots here.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Roughly chop the carrots. Put them into a large saucepan with the stock, bay leaves and peppercorns and bring to the boil. Salt lightly, then lower the heat to a simmer and leave for twenty minutes until the carrots are soft.

Step 2

Remove the bay leaves and blend the carrots and their cooking liquor to a smooth purée in a blender or food processor. Return to the saucepan and check the seasoning.

Step 3

Get a griddle pan really hot. Slice the lettuces in half lengthways and place, cut side down, on the griddle. Press firmly down with a heavy weight and leave to cook for six to seven minutes until the cut side is golden brown and starting to crisp.

Step 4

Spoon the hot soup into bowls, add the grilled lettuces and finish with the fresh herbs.