Ingredients

• 2 tbsp olive oil
• 1 small chopped onion
• 150 g raw, peeled and grated potatoes
• 750 ml water
• 1 cube or heaping tsp of vegetable stock powder
• 1 head butter lettuce, finely shredded (or any lettuce or spinach you prefer)
• Freshly ground pepper and salt to taste
• 175 ml milk
• 125 g grated Jarlsberg
• 6 tbsp heavy cream or crème fraîche

Save some small lettuce heart leaves for garnish

In a deep pot, sauté the chopped onions in the olive oil until translucent. Add the grated potatoes, and fry while stirring for a further 3-4 min. Add water and vegetable stock powder and bring to a boil.

Reduce heat, cover and let simmer for 10-15 min., stirring occasionally. Take the pot off the heat to cool. Stir in the milk, then puree the soup in batches in a blender. Don’t over-process – the lettuce should show as small bits of green texture. Transfer the soup back to the pot, add the grated Jarlsberg, and warm the soup over medium heat. Serve with a swirl of cream on top and garnished with the lettuce hearts.

Delicious hot or cold, served with fresh bread and dairy butter.