2 tbsp olive oil
1 onion chopped
2 garlic cloves crushed
4 1/2 cups veggie stock
4 head bib lettuce shredded (I imagine you can substitute any lettuce)
2 bunches scallions
1/2 cup dry white wine
salt and pepper
3 tbsp mayonnaise
1/2 tsp harissa (hot chilli paste)
4 slices baguette
chopped fresh parsley, for sprinkling

Heat the oil in a large sauce pan. Add onions and garlic, and cook gentle 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 fro heat. Process the soup in a food processor or blender until smooth.  Pour the soup into a large bowl.  Stir in wine and add salt and pepper to taste.  Leave the soup to cool then chill for at lest 2 hours. To serve, combine the mayo and harissa.  Toast the baguette slices on both sides until golden and top with the mayo mixture and a sprinkle of parsley.  Ladle the soup into bowls and float a toast on top of each portion.  Serve immediately.  Enjoy!

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