Lettuce Vichyssoise
Prep time
Cook time
Total time
Serves: 4
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 potato, finely chopped
  • 500ml/17 fl oz/ 2 cups good quality vegetable stock
  • 1 bay leaf
  • 280g/10 oz lettuce (baby gem)
  • 25g or a handful of rocket leaves
  • 1 tbsp finely chopped tarragon
  • A dollop of labneh
  1. Place a deep heavy-based pan over medium heat add the olive oil and heat through slightly then add the onions and sauté for 2-3 minutes or until soft and translucent.
  2. Add the garlic and sauté together for another 2 minutes
  3. and then add the potatoes and cook for a further 2 minutes
  4. Pour in the broth and throw in a bay leaf and bring it all to a boil and then let it simmer for 20 minutes or until the potatoes are soft.
  5. Add the lettuce and rocket leaves and let it cook, covered for a further 10 minutes. Remove the bay leaf and then using a hand blender blitz it all to a puree. Add a dollop of labneh and let it sit to cool for about 1 hour before placing it in the fridge. It will need
  6. -3 hours of chilling.
Recipe by Bethany Kehdy at https://bethanykehdy.com/lettuce-vichysoisse/