Cook the shallots in the butter in a saucepan without browning them. When they are soft and translucent, stir in the lettuce. Add the peas and beans and a splash of boiling water, no more than 2 tablespoons. Cook the vegetables for 2–3 minutes over a high heat, then add the cream, herbs and seasoning to taste. Stock can be used in place of cream, if preferred; in which case, do not add water but simply the boiling stock.
© 1995 Frances Bissell. All rights reserved.