Pea, lettuce and tarragon soup
(from Elyce123’s recipe box)
Source: delicious. August 2006
Cook time: 25 minutesServes 4 people
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)
Directions
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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.
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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.
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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.