Pea, lettuce & lemon soup
Ingredients
- 25 g butter
- 1 large onion finely chopped
- 425 g frozen peas
- 2 little gem lettuces roughly chopped
- 1 litre vegetable stock
- or
- 1 litre chicken stock
- grated rind and juice of ½ lemon
- salt and pepper
Sesame croûtons
- 2 thick slices of bread cubed
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
Instructions
- Brush the bread cubes with the oil and put in a roasting tin. Sprinkle with the sesame seeds and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes, or until golden.
- Meanwhile, heat the butter in a large saucepan and fry the onion for 5 minutes until softened. Add the peas, lettuce, stock, lemon rind and juice and salt and pepper to taste. Bring to the boil, then reduce the heat, cover the pan and simmer for 10–15 minutes.
- Allow the soup to cool slightly, then transfer to a blender or food processor and whiz until smooth. Return the soup to the pan, adjust the seasoning if necessary and heat through. Spoon into warmed serving bowls and sprinkle with the sesame croûtons.
Notes / Tips / Wine Advice:
For pea, spinach & lemon soup, make up the soup as above adding 125 g (4 oz) young leaf spinach instead of the little gem lettuces. Simmer for 10–15 minutes then purée. Reheat and add a little grated nutmeg to taste. Ladle into bowls and top with 2 teaspoons natural yogurt per serving
