Lettuce, Cucumber and Mint Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 40–55 g/1½-2 ozs/¼–½ stick butter
  • 110 g/4 ozs/1 cup diced onions
  • 140 g/5 ozs/1 cup peeled diced potatoes
  • 140 g/5 ozs/1 cup unpeeled diced cucumber
  • 170 g/6 ozs/3 cups chopped lettuce leaves (without stalk)
  • salt and freshly-ground pepper
  • 1.2 L/2 pints/5 cups home-made chicken stock
  • 2 teasp./2 American teasp. freshly-chopped mint
  • 36 g/4 tablesp./¼ cup cream (optional)


Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and turn them until well coated. Sprinkle with salt and freshly-ground pepper. Cover and sweat on a gentle heat for 10 minutes, until soft but not coloured. Add the cucumber and toss it in the butter. Add the stock, bring to the boil and cook until the potatoes, onions and cucumbers are completely cooked. Add the lettuce and boil with the lid off for about 4–5 minutes, until the lettuce is cooked. Do not overcook or the soup will lose its fresh green colour. Add the mint and cream if using, and liquidise. Taste and correct seasoning if necessary. Serve in warm bowls garnished with a blob of whipped cream and a little freshly-chopped mint.