Spring is around the corner but it appears to still be soup weather. It's never not soup weather in our opinion.
Here's a really simple but delightful recipe for carrot soup topped with grilled little gem lettuce. Grilled lettuce is one of those things you'll wonder why you don't eat more often. If you cook this in early Spring, use fresh sorrel when it's tangy and tart without any of the bitterness that comes later in the season.
Eat it in your PJs.
Carrot Soup with Grilled Lettuce
Roughly chop the carrots. Put them into a large saucepan with the stock, bay leaves and peppercorns and bring to the boil. Salt slightly, then lower the heat to a simmer and leave for twenty minutes until the carrots are soft.
Remove the bay leaves and blend the carrots and their cooking liquor to a smooth puree in a blender or food processor. Return to the saucepan and check the seasoning.
Get a griddle pan really hot and melt the butter. Slice the lettuces in half lengthways and place, cut side down, on the griddle. Press firmly down with a heavy weight and leave to cook for six to seven minutes until the cut side is golden brown and starting to crisp.
Spoon the hot soup into bowls, add the grilled lettuces and finish with the fresh herbs.
Recipe from the book "Greenfeast: Spring, Summer" by Nigel Slater.