Grandma Rita'S Lettuce Soup

• 1 White Onion - Diced
• 3 Large Iceberg Lettuces
• 1/2 Fresh Nutmeg- Finely grated
• 1 large pinches Sea Salt
• 1 pint Vegetable Stock
• 1/2 pint Milk - Semi Skimmed
• Generous Sprinkle Of Ground Black Pepper
• 1 handful Fresh Parsley
• 350g Lambs Lettuce
• Drizzle Of Extra Virgin Olive Oil
• 1 Ripe Hass Avocado - Sliced
• 50 grams Parmesan (Vegetarian Style) - FInely grated

1. Start by sweating off the onions in a glug of oil, cook until translucent.
2. Wash and roughly chop all iceberg lettuce and allow to cook fro 5-8 minutes until the lettuce wilts. Add the nutmeg, sea salt, vegetable stock and milk and cook for a further 10 minutes on a medium heat and bring to the boil.
3. Remove from the heat and add the black pepper, parsley and lambs lettuce and blend for 2-3 minutes until smooth.
4. Taste for further seasoning (I like extra pepper) and serve with a couple of slices of avocado, a sprinkle of finely grated Parmesan and a drizzle of extra virgin oil.

white onion, nutmeg, salt, vegetable stock, milk, generous, parsley, lambs lettuce, drizzle of extra virgin olive oil, avocado, parmesan

Taken from food52.com/recipes/30393-grandma-rita-s-lettuce-soup (may not work)