Lettuce, Pea & Mint Soup

After last night’s delicious, but rather rich dinner, all I knew tonight was that I wanted something light and summery and green. And easy. Never underestimate easy on a Friday night. Soup was the logical choice and this lovely pea soup, which you could just as easily serve cold, is summer in a bowl for me. I’m estimating this would serve about 6 as a light lunch with bread. If you’re thinking of freezing any, as I am, do so before you’ve put in the creme fraiche.

soup ingredients

  • 650g frozen peas
  • 25og iceburg lettuce, shredded
  • 6 spring onions, peeled and chopped, including the greener bits if they’re not tough
  • 4 sprigs fresh mint
  • 900ml hot vegetable stock
  • 20g butter
  • lots of salt & pepper
  • tub of creme fraiche

Melt the butter in a large saucepan and add the spring onions, stirring well. Cook over a medium heat for about 4 minutes until they’re softened, add salt and pepper, two thirds of the mint, three quarters of the peas and all of the lettuce. Cook for about a minute and then add the stock. Cover and bring to the boil and cook for about 5 minutes until the peas are tender. Leave to cool, add the remaining mint and then, using a hand blender is easiest, whizz until smooth.  Push the soup through a sieve and then pour back into the pan and bring slowly back to the boil. Add in the remaining peas and cook for another 5 or so minutes.

pea and lettuce soup

Check seasoning, stir a dollop of creme fraiche through the soup and serve.


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