900 ml (1 1/2 pt) chicken stock or water
1 large potato, peeled and diced
225 g (8 oz) frozen peas
2 spring onions or 1 small onion, peeled
1 bay leaf
1 bouquet garni
sprig parsley
salt and freshly ground
pepper
1 lettuce, washed
30 ml (2 tbsp) single cream
10 g (1 tbsp) spring onion, chopped
1 large potato, peeled and diced
225 g (8 oz) frozen peas
2 spring onions or 1 small onion, peeled
1 bay leaf
1 bouquet garni
sprig parsley
salt and freshly ground
pepper
1 lettuce, washed
30 ml (2 tbsp) single cream
10 g (1 tbsp) spring onion, chopped
method
1. Put the stock or water in a large saucepan.
2. Add the potato, bring to the boil and simmer for 15 minutes.
3. Add the frozen peas and simmer for a further 5 minutes.
4. Chop the spring onions or finely chop the onion if spring onions are not available.
5. Add the onions, bay leaf and bouquet garni and sprig of parsley with some seasoning.
6. Gradually add the lettuce, torn into strips, and simmer for a further 10 minutes.
7. Allow to cool slightly and liquidize in a blender or food processor or rub through a mouli-legumes.
8. Taste for seasoning and reheat if serving hot.
9. Garnish each bowl with a swirl of cream and a little chopped spring onion.
2. Add the potato, bring to the boil and simmer for 15 minutes.
3. Add the frozen peas and simmer for a further 5 minutes.
4. Chop the spring onions or finely chop the onion if spring onions are not available.
5. Add the onions, bay leaf and bouquet garni and sprig of parsley with some seasoning.
6. Gradually add the lettuce, torn into strips, and simmer for a further 10 minutes.
7. Allow to cool slightly and liquidize in a blender or food processor or rub through a mouli-legumes.
8. Taste for seasoning and reheat if serving hot.
9. Garnish each bowl with a swirl of cream and a little chopped spring onion.
serving amount
serves 4
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