A refreshing soup recipe using plenty of greens to create a vibrant colour and memorable flavour.
Ingredients
- 40g butter
- 6 spring onions, trimmed and sliced
- 675g freshly-shelled or frozen peas
- Leaves from 4 fresh tarragon sprigs
- 225g romaine lettuce, finely shredded
- 1 litre fresh vegetable stock, hot
- 2 tbsp crème fraîche
- Watercress sprigs, to garnish (optional)
Method
- 1. Melt the butter in a large saucepan over a medium heat. Add the onions and cook, stirring, for 2 minutes. Stir in three-quarters of the peas, half the tarragon and all the lettuce. Cook for 1 minute. Add the stock, bring to the boil, cover and simmer for 8-10 minutes if the peas are fresh, 5 minutes if frozen, or until tender.
- 2. Whizz the soup in a blender with the remaining tarragon, until smooth. Pass through a fine sieve into a clean saucepan. Stir in the rest of the peas and simmer gently for 4-5 minutes or until the peas are just tender. Season to taste.
- 3. Divide the soup between bowls, swirl the crème fraîche into each soup and garnish with watercress sprigs, if you like. Serve with crusty fresh bread on the side.
Nutritional info
Per serving: 273kcals, 14.4g fat (7.8g saturated), 13.7g protein, 23.9g carbs, 8.1g sugar, 0.5g salt