Method

• Wash, and slice the leeks.
• Heat a pan on a moderate heat and add the butter.
• Cook the leeks until softened and then add the nutmeg and lemon zest.
• Wash and roughly chop the lettuce before adding to the pot with the veg stock.
• Bring the soup up to the boil and then turn off.
• Allow the soup to cool before blending in a food processor or upright blender until super smooth (this will need to be done in batches).
• Serve warm with a drizzle of fresh cream and a sprinkle of nutmeg.
• If you need to reheat do not boil the soup, just gently warm on a low heat.