Serves 4

50 g (2 oz) English butter

350 g (12 oz) lettuce leaves

125 g (4 oz) spring onions, trimmed

15 ml (1 level tbsp) flour

600 ml (1 pint) chicken stock

150 ml (1/4 pint) milk

salt and freshly ground pepper

1.  Melt the butter in a deep saucepan. Saute the roughly chopped lettuce and spring onions until very soft. Stir in the plain flour then add the stock. Bring to the boil, cover and simmer for 45 minutes to 1 hour.

2.  Cool the soup. Puree in a blender or rub through a sieve. Return to the saucepan and add the milk and seasonings. Reheat to serving temperature.