Pea and lettuce soup
Serving size: Serves 4
Cooking time: Less than 30 minutes
Favourite flavours: Soup
Pea and lettuce soup
INGREDIENTS
2 tablespoons olive oil
1 medium (350g) leek, sliced thinly
1 clove garlic, crushed
2 cups (500ml) salt-reduced vegetable stock
2 cups (500ml) water
1 butter lettuce, stem removed, sliced thinly
1 cup (150g) fresh shelled peas
1 teaspoon sugar
20 mint leaves
METHOD
1 Heat the oil in a large saucepan. Add leek and garlic; cook, stirring, until leek is soft but not coloured.
2 Add the stock, water, lettuce and peas; bring to the boil. Reduce the heat; simmer for about 15 minutes or until the peas are soft. Remove from the heat; add the sugar and mint. Stand for 5 minutes.
3 Blend or process soup until smooth. Return soup to saucepan; stir over heat until hot. Season to taste with sea salt and freshly ground black pepper.
4 Serve the soup with grilled cheese toasts or finely grated parmesan cheese, if desired.
Suitable to freeze and microwave.
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