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Lettuce, Pea and Mint Soup




Source of Recipe


Dorien Kelly


Recipe Introduction


Serves 6-8 approx.



Fresh mint is more fragrant at the height of summer than towards autumn, so it may be necessary to use more at the end of the season. Use outside lettuce leaves for soup and the tender inside for green salads.


List of Ingredients




1/2 stick (1/4 cup) butter

6 ounces (175g) potatoes, peeled and diced (a slightly heaped cup)

1 medium to large onion, peeled (about 1 1/3 cups)

1 teaspoon salt

freshly ground pepper

4-5 cups chicken or vegetable stock (homemade is always best)

2 cups peas

6 ounces (175g) lettuce leaves, chopped and stalks removed (about 2 - 2 1/2 cups)

1 tablespoon cream (optional)

2 teaspoons mint, freshly chopped



Garnish

1/4 cup cream, softly whipped

sprigs of mint

Recipe



Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions, and turn them until well coated. Sprinkle with the salt and pepper. Cover and sweat over a gentle heat for 10 minutes. Add the stock, bring to a boil, and cook until the potatoes and onions are softened. Add the peas and cook for 4-5 minutes. Add the lettuce, and boil with the lid off until the lettuce is cooked (2-3 minutes). Do not overcook or the soup will lose its fresh green color. Add the cream and mint, and purée. Serve garnished with a blob of whipped cream and a little mint.