In message , Janet Baraclough
writes
Lettuce soup isn't bad when made with
decent stock and loose, relatively dark lettuce leaves (such as
on bolted lettuces). I wouldn't say that it is exciting, even
then.

It's delicious made with good lettuce, good stock, a good helping of
frozen peas and some finely chopped onion. Season, including nutmeg.
Cook for just a few minutes, add mint leaves just before the end, whizz
to smooth.

Just tried another variation I found - it is delicious, even though it's
called cucumber salad soup!
1 medium red onion, 1 (c 400 g) cucumber, 1 medium crispy lettuce, 1
tbsp olive oil, 1 liter chicken stock, salt to taste, freshly ground
pepper, 1 small bunch spring onions, finely sliced, 200 g organic
yoghurt
Peel and finely chop onion; peel cucumber and cut into chunks, wash and
dry lettuce leaves and tear into pieces.
Sauté onion gently in the oil until transparent, add cucumber and
lettuce, sauté together 2-3 minutes. Add stock, cook 10 minutes. Season
to taste; and add half the spring onions. Blend. Pour in the yoghourt,
stirring gently and sprinkle some thin cucumber slices and finely sliced
spring onions on top. More yoghurt can be served separately with the
soup.

Sorry - it was so good I couldn't resist posting it...
--
Klara, Gatwick basin