Pea - lettuce soup
A soup version of a classic French summer vegetable dish, peas with braised lettuce.
Ingredients
- 500 ml vegetable stock
- 1 onion, chopped
- 2 tbsp rapeseed oil
- 300 g peas (fresh or frozen)
- 2 small heads Romana salad, cut into small strips
- 150 g soft goats’ cheese
- 4 tbsp milk
- salt, white pepper
Method
- Gently heat oil in a large saucepan, add onion and sweat for a few minutes. Add peas and vegetable stock. Bring to a gentle boil and cook for 10 minutes. Add salad strips and cook for another 5 minutes. Remove from heat. Add 100 g goats’ cheese and mix well. Blend to a smooth consistency and pass through a fine-meshed sieve, season to taste. Mix remaining goats’ cheese with milk, serve soup with a dollop of the goats’ cheese. Can be re-heated but do not boil after adding the goats’ cheese.