Pumpkin and Caramelised Onion Tarts
Make use of soft red onions and leftover pumpkin in these mini tarts.
Limp Lettuce Soup
Lettuce that has gone limp can still be put to use, and it is magically transformed in this rich, sophisticated soup.
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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.