Friday, January 20, 2012

lettuce-cucumber soup


 125g spring onions
400g lettuce
200g cucumber
100g fresh or frozen peas
50g butter
750ml light chicken stock
5 mint leaves
Single cream

Trim and finely slice the spring onions. Separate the lettuce leaves, rinse and shake dry. Shred the lettuce. Peel the cucumber, halve, slice into strips and chop. Melt the butter in a heavy-bottomed pan, stir in the spring onions and cucumber and a generous pinch of salt. Cover and cook over a low heat for five minutes.

Stir the lettuce through the onions, cover again and cook for ten minutes, stirring halfway through. Add the stock and peas, bring to the boil for five minutes until the peas are tender. Liquidise with the mint leaves for three minutes to break down the fibres. Return to the pan, taste and adjust the seasoning. Serve hot with a swirl of cream.


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