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Ingredients
- olive oil
- 1 clove garlic (chopped)
- 1 small onion (chopped)
- 4 cups chicken or vegetable stock
- 2 cups lettuce (shredded)
- 3 sprigs mint
- 1/2 tsp salt
- 1 tsp caster sugar
- 500g frozen peas
- 3 tbsp light cream
- 2 tbsp chopped mint
- 2 tbsp chopped chervil
- freshly cracked black pepper
Method
Heat 1 tbsp olive oil in a saucepan over medium heat.
Saute garlic (chopped) and onion (chopped) for 2-3 minutes. Add 4 cups chicken or vegetable stock and bring to the boil. Add 2 cups lettuce (shredded), 3 sprigs mint, 1/2 tsp salt and 1 tsp caster sugar and simmer, covered, for 8 minutes. Add 500g frozen peas and bring to the boil then simmer for 2 minutes.
Remove mint and puree soup in a blender or food processor.
Return soup to saucepan over low heat and stir in 3 tbsp light cream.
To serve
Serve hot sprinkled with 2 tbsp chopped mint, 2 tbsp chopped chervil and freshly cracked black pepper.
