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Spring onions
Spring onion and lettuce soup
1 tbsp olive oil
6 large spring onions, washed and sliced
2 cloves of garlic, peeled and chopped
900ml/1½ pt vegetable stock
675g/1½ lb shelled fresh or frozen peas
1 round lettuce, washed and chopped
large handful freshly chopped mint
salt and pepper
Heat the oil in a large saucepan. Add the spring onions and garlic and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. Blend the soup mixture in a liquidiser or hand blender until smooth. Remember the soup will be very hot if you splash it out at this point! Season to taste. Pour into a large bowl and allow to cool. Cover and chill for 4 hours or overnight. Serve with a little chopped mint sprinkled on top.
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