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500 Soups by Susannah Blake
This light and simple soup makes a refreshing appetizer on a hot day.
Serves 4


• 1 tbsp olive oil
• 1 onion chopped
• 2 garlic cloves crushed
• 4 1/4 cups vegetable or chicken stock
• 4 heads bibb lettuce, shredded
• 2 bunches scallions, sliced
• 1/2 cup dry white wine
• Salt and ground black pepper
• 3 tbsp mayonnaise
• 1/2 tsp harissa (hot chili paste)
• 4 slices baguette
• Chopped fresh parsley, for sprinkling

Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 5 minutes. Pour in the stock and bring to a boil. Stir in the lettuce and scallions, and cook for about 1 minute, then remove from heat.

Process the soup in a food processor or blender until smooth. Pour the soup into a large bowl. Stir in the wine and add salt and pepper to taste Leave the soup to cool, then chill it for at least 2 hours

To serve combine the mayonnaise and harissa. Toast the baguette slices on both sides until golden and top with mayonnaise and a sprinkling of parsley. Ladle the soup into serving bowls and float a toast on each portion. Serve immediately.


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