Ingredients
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30 g unsalted butter (I use reduced salt)
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1 large onion, diced
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3 cups chicken stock (I use water or vegetable stock)
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1 kg baby peas (I use frozen and add them after the lettuce has wilted)
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1 head romaine lettuce
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1 cup milk (I use rice milk)
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90 ml cream (I use natural yoghurt)
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of fresh mint (I cook this with the lettuce)
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salt and pepper
Instructions
- Cook onion gently in butter.
- Add stock and peas, simmer until peas are tender.
- Add lettuce and cook until wilted.
- Add milk and puree until smooth.
- Reheat in pan, season with salt and pepper.
- Serve with a swirl of cream and chopped mint.