THE PENINSULA SHANGHAI

Lettuce Soup

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Enjoyed as part of the Naturally Peninsula spa menu, this delicious light dish is served poolside at The Peninsula Shanghai’s sumptuous, skylit indoor pool. The recipe yields 4 servings.

Preparation:

Cut the lettuces into quarters, discarding the roots, and wash them. Blanch the pieces by boiling them in salt water for 1 minute, then plunging them into ice water.
Add the lettuce, avocado, salt, pepper, and lime juice to a blender and puree until smooth.(Adding a little ice will allow the soup to chill faster, and thin out the mixture.) Season to your taste, then strain the soup into a clean container.
Sauté the carrot and onions in butter until soft, golden-brown, and fragrant.
Pour the soup into bowls, garnish with the vegetables, toasted pumpkin seeds and serve chilled.

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Ingredients:

6 heads of red-leaf or butter lettuce
1 ripe avocado
Juice of 1 fresh lime
50 g carrot, peeled and finely diced
50 g onion, peeled and finely diced
10 g butter (approximately 1 tablespoon)
salt and toasted pumpkin seeds to taste