Lettuce Vichyssoise

Ok, I know; it's just cold lettuce soup, but vichyssoise sounds so much more inviting! There's something a little uninspiring-sounding about 'lettuce soup' - like a description of how the veg patch looks right now!
So let's be posh, and delicate, and delicious, and serve our guests Vichyssoise (and use up that salad glut at the same time!)
The METHOD is simple; Sweat the aromats in the olive oil, then add potato, bay and stock. Simmer till potato is soft then add your greenery. Cook for only a few mins, so the lettuce softens but doesn't start to loose it's colour.
Blend with stick blender then stir in Creme fraiche if using. Chill down for a couple of hours before serving.

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Serves 4
Prep Time: 10 min
Cook Time: 25 min

• 50ml olive oil, plus extra to serve
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 floury potato, diced
• 1 bay leaf
• 500 ml fresh, good quality veg stock
• 300g green lettuce (small gem ideal)
  
• Handful of rocket leaves, if you have
• Handful of tarragon/fennel tops, finely chopped, plus extra to serve
• Dollop of creme fraiche (optional)