Recipes

Pea and lettuce soup

Aug 18 12:01pm
1805soup169
Prep Time Cook Time Serves
15 mins 15 mins 4
Ingredients
  • 2 leeks
  • 30g butter
  • 500g frozen peas
  • 1/2 small iceberg lettuce, sliced
  • 3 cups vegetable stock
  • 2 cups water
  • Sea-salt and freshly ground black pepper
  • 1/2 cup cream

1 Remove roots from leeks and cut away the dark green sections. Slice leeks and rinse carefully in cold water to remove any dirt and grit. Heat butter in a large heavy-based saucepan, add leeks and cook on low, stirring, for 5 minutes until leeks are soft; make sure they do not brown.

2 Add peas and lettuce to pan and cook, stirring, for 2 minutes. Pour stock and water into pan, stir to combine, then bring to a simmer and cook for 3 minutes. Season with salt and pepper. 

3 Purée soup using a stick blender in the saucepan (heat off) or in a large jug or bowl, or purée in small batches in a food processor. Return soup to saucepan and stir over a low heat until heated through. Ladle the soup into bowls and swirl in cream. Serve immediately.

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