This summer soup is perfect for transforming limp lettuce into something wonderful.
Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp of olive oil in a large pan and add the diced potato. Cook for 2 to 3 minutes, then pour over the vegetable stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
While the potatoes simmer, make the croutons. Tear the bread into small pieces, toss in the remainder of the oil and bake until crunchy (about 10-12 minutes).
When the potatoes have finished simmering, add the spring onions, peas and shredded lettuce to the soup and cook for a further 5 minutes.
Using a stick blender, whizz the soup until smooth. Stir in 2 tbsp of the crème fraîche, season to taste and heat through, making sure it doesn’t boil.
Ladle the soup between four bowls and top with a spoonful of crème fraîche, a small handful of croutons and a drizzle of olive oil.
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