Mint, Pea and Lettuce Soup

Name: Mint, Pea and Lettuce Soup
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ pints/850 ml chicken stock; A handful of mint leaves, preferably applemint; 6 tbsp single cream; Finely chopped parsley; 2 potatoes, peeled and cut into small pieces; 2 handfuls of lettuce leaves – the outer leaves are fine for soup; 4 oz/112 g fresh shelled or frozen peas; 4 oz/112 g fresh shelled or frozen peas; 2 oz/56 g butter; 2 onions, skinned and chopped; 1 garlic clove, chopped (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

One of my all-time favourite soups. I have used mangetout and sugarsnaps when making this, but you do need to sieve the soup if you use either of these pod-and-pea types rather than the frozen or fresh peas referred to in the ingredients.

Ingredients

2 oz/56 g butter
2 onions, skinned and chopped

Starter
Soup
Gluten-free

Method

Melt the butter in a saucepan, add the onions, garlic and potatoes, and cook over gentle heat for about 10 minutes, stirring from time to time to prevent sticking. Add the lettuce and peas to the saucepan and stir in the stock. Bring to the boil and simmer very gently for 30 minutes, until the pieces of potato are soft. Remove the saucepan from the heat and leave to cool.

Purée the cool