Special Diet

Lettuce, Pea and Tarragon Soup

cook 20 mins
  • 2 tablespoons butter
  • 8 spring onions, trimmed and sliced
  • 750 g (1 1/2 lb) frozen peas
  • 1 tablespoon chopped tarragon leaves
  • 1 romaine lettuce, finely shredded
  • 1 litre (1 3/4 pints) hot vegetable stock
  • 2 tablespoons double cream
  • salt and pepper
  • tarragon sprigs, to garnish (optional)
  • Melt the butter in a large saucepan over a medium heat. Add the spring onions and cook, stirring continuously, for 2 minutes.
  • Stir in the peas, 1/2 of the tarragon and the lettuce. Cook for 1 minute.
  • Add the stock, bring to the boil, cover and simmer for 5 minutes or until tender.
  • Pour the soup into a blender, add the remaining tarragon and whizz until smooth. Season to taste.
  • Divide the soup between 4 bowls, swirl the cream into each bowl and sprinkle with black pepper. Garnish with tarragon sprigs, if liked.
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