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Chilled pea pod & lettuce soup
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Serves: 4 - 6
10g unsalted butter
2 onions, finely chopped
2 garlic cloves, finely chopped
1 potato (about 250g), peeled and chopped
500g peas in the pod, podded, pods reserved
1 litre vegetable stock
1 little gem lettuce, trimmed and sliced
½ x 25g pack chives, finely chopped
200ml single cream
1 red chilli, deseeded and finely sliced
1. Melt the butter in a large pan over a medium-low heat. Add the onions and garlic; sauté for 10 minutes until starting to soften. Stir in the potato and almost all the peas. Add the stock and season. Add the pods, letting them float on top, and bring to the boil. Cook for 15 minutes, then use tongs to remove (and discard) the pods. Add the lettuce and chives. Cook for a further 2 minutes, then remove from the heat. Meanwhile, boil the remaining peas for 3 minutes, then drain, refresh under cold water and set aside.
2. Whizz the soup in a blender until smooth. Strain through a sieve; season and add a little water if you’d like it thinner. Stir in most of the cream, then chill until needed. When ready to serve, ladle into bowls and add a drizzle of the remaining cream, the reserved peas, some crumbled feta and a scattering of sliced chilli.
Typical values per serving:
Per serving (4). Vegetarian.