Little Gem, Pea and Mint Soup
If spring were a soup, it would be this. Fresh and green yet remarkably quick and simple.
Servings: 2 servings
Ingredients
- 50 g butter
- 2-3 leeks
- 3 garlic cloves
- 1 cup frozen peas
- 1 head little gem lettuce
- 1 lemon juice & zest
- 500 ml vegetable stock
- Handful of mint
- 50 ml creme fraiche
- Chives and mint to serve
- Crusty bread
Instructions
- Dice the leeks, peel and slice the garlic and sauté in the butter until soft, around 10 minutes.
- Rough chop the lettuce and add to the pan along with the peas, mint, lemon juice and vegetable stock.
- Simmer for 3-4 minutes until soft, then add the crème fraiche. Blend the soup with an immersion blender until silky. You can use a classic blender but be careful doing that with hot soup as it can explode so I would cool the soup first a little.
- Tip the soup into bowls, swirl a little extra crème fraiche on top and grate over some lemon zest.
- Top with a little mint and some chopped chives and serve with crusty bread.