Pea, Spring Onion and Lettuce Soup
serves 4
2 heads baby gem lettuce
1 cup shelled fresh peas
4 spring onions
3 cups water
50 g/ 3 T butter
1 cup cream
salt and pepper
pea shoots to garnish
Start by cutting the lettuces in half lengthwise, and then cut each half into thirds, also lengthwise. Try to keep a bit of the root intact on each piece, so the leaves hold together. Cut the spring onions into 1/2 inch long pieces.
Put the lettuce, peas, and onions into a saucepan, and season with salt and pepper to taste. Cover with the water, add the butter and bring to a boil. Turn the heat down and simmer for about 15 minutes, until the peas and lettuce are completely tender. You don’t really want any crunch left in the veggies for this soup.
Strain the vegetables from the broth, reserving both. Divide the vegetables equally among four bowls. Mix the cream into the broth and then ladle into the bowls. Garnish with pea shoots and serve.
