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Pea and Lettuce Soup
Birds Eye
500g fresh small peas (see Tip)
6 medium spring onions or 1 small mild onion
1 butterhead lettuce or 400g green lollo rossatype
leaves
25g butter
1 litre vegetable stock
1 tsp caster sugar
1 large clove garlic
salt and black pepper
Directions:
1. Shell the peas; trim and slice the spring onions or peel and finely chop the onion. Pick over the lettuce and discard any browned outer leaves; roughly chop.
2. Heat the butter in a large saucepan over medium heat and soften the spring onions for minutes, or the onion for 5 minutes. Add the stock, peas, lettuce, sugar, garlic, salt and pepper and bring to the boil. Simmer for 5 minutes then allow to cool slightly and put through a blender until smooth.
3. The soup can be served either hot or cold.
Tips
• You can use frozen peas if you like and
follow the same method.
• You can garnish the soup with some
chopped fresh mint or basil, and if you have
any cream or thick yogurt you can add a
dollop of that.
The Green Food Bible, available to buy nationwide from July 15, priced £15.99
Words by Judith Wills from The Green Food Bible, Tuesday 8 July 2008
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