Combine romaine lettuce, avocado and dill to create a refreshing, chilled soup. A perfect starter for summer.
Gently heat the oil and butter in a pan. Add the onion and fry for 5-7 minutes or until softened.
Add the lettuce and fry for a further 5 minutes, or until wilted. Transfer to a blender with the vegetable stock, dill, avocados and lemon juice. Blitz until smooth.
Pass the soup through a sieve, using the back of a ladle to push it through. Discard the pulp. Season and serve at room temperature or chill for 20 minutes. Ladle into bowls and add a swirl of crème frâiche.
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