Cucumber, Lettuce and Mint Soup

10:00 pm on 29 November 2004

(Serves 6)


  • 60 grams butter
  • 140 g potatoes peeled and roughly cut into chunks
  • 110 g Onions, peeled and chopped
  • 170 g cucumber, diced, seeds removed but not beeled
  • 1 litre chicken stock
  • 83g lettuce leaves, shredded
  • salt and pepper to taste
  • cream (optional)


Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and turn them in the butter until they are well coated. Sprinkle with salt and pepper. Cover and sweat on a gentle heat for 10 minutes. Add the cucumber and stock. Bring to the boil gradually, then simmer until the cucumber is almost soft. Add the lettuce and simmer the mixture for another minute. Do not overcook or the vegetables will loose their flavour.

Liquidize, sieve or put through a food mill to make a smooth, even texture. Adjust the seasoning. Add the chopped mint and a little cream if you wish.

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