Pea and Lettuce Soup

Preparation info
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By Nigella Lawson

Published 1998

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Shell the fresh peas. Then make a stock with the pods, some parsley stalks, peppercorns, onion, half a carrot and a stick of celery and, of course, water. If I don’t feel like tackling fresh peas, or they’re not available, I use frozen petits pois and either chicken stock or Marigold vegetable stock powder. I find it easier to start the soup off with thawed peas, but if they’re still frozen it couldn’t matter less. If you’ve got any basil-infused oil you can use that for softening the veget