This is an interesting way to serve lettuce. Crunchy lettuces are not the best for this recipe, but you can use the outer leaves, those you don't throw into the salad.
- Heat up the olive oil in a pan. Add the lettuce, onion and celery; fry gently 4-5 minutes.
- Add the potatoes. Stir a couple of times and add the stock. Bring to the boil, lower the heat and simmer for 20 minutes.
- Process in your blender until it becomes a smooth pure. Add the cream and chill in the refrigerator until required.
An upright blender to process the soup in the same pan works very well, as long as you are careful, remember you are working with hot liquid. Check for celery fibers; you might need to pour the soup through a sieve, before adding the cream.
If using stock cubes, check the list of ingredients.