Limp Lettuce Soup

Method

1. Trim the lettuce and leek (you can eat the green part of the leek, just cut the very ends off), and chop them into bite-sized pieces.
2. Put them into a large saucepan with the vegetable stock. Bring to the boil, then simmer for 15 minutes until the vegetables are soft.
3. Remove from the heat and allow to cool a little, then transfer to the bowl of a food processor or liquidiser and process until very smooth.
4. Pour the soup back into the saucepan and stir in the cream. Reheat gently to serve.