Mini Spinach and Ricotta Filo Pies
Use up wilting spinach by mixing it with ricotta in these crispy pies.
Limp Lettuce Soup
Lettuce that has gone limp can still be put to use, and it is magically transformed in this rich, sophisticated soup.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 small lettuce
- 1.2 litres vegetable stock
- 1 leek
- 150ml cream
Method
- 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.
- Put them into a large saucepan with the vegetable stock. Bring to the boil, then simmer for 15 minutes until the vegetables are soft.
- 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.
- Pour the soup back into the saucepan and stir in the cream. Reheat gently to serve.