Summer Lettuce Soup from England

I know, I know.  You are thinking why serve a soup in summer.  Well, let me tell you I just made this and it was outstanding!  What a good use of lettuce you might have in the fridge, that is too wilted to put in a salad.  This was delicious and wasn't at all like a winter soup that warms you up.  This was fresh and light, and very tasty.  The taste was pure summer all the way!

2 tablespoons butter
1 head of lettuce
3 potatoes peeled and cubed
5 spring onions finely chopped
2 garlic cloves finely chopped
2 cups water
1 chicken or vegetable stock cube
1/2 cup fresh cream
1 tablespoon chopped parsley
1 tablespoon chopped coriander
1 tablespoon chopped mint
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
pinch of nutmeg
Put the butter in a large pot and saute the garlic, spring onions and potato cubes.  Shred the lettuce and add to the pot.  Saute until the lettuce has wilted.  Add the water and stock cube.  Bring to the boil and then reduce the heat.  Add in salt, black pepper, paprika and nutmeg.  Allow to simmer for about 15 minutes.  Add the chopped parsley, coriander and mint.  Take it off the heat and let it cool slightly.  Put it in the blender and after a few pulses put it back in the pot and reheat.  Turn off the heat and add the fresh cream just before serving.  The soup should be served warm but not hot.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format. http://cindyvine.com