Ingredients:
1 Iceburg lettuce (about 350 gms), chopped
2 Tbsp unsalted butter
3 shallots, finely sliced
3 large garlic cloves, sliced
400gms green peas (frozen)
1 ½ litre fresh vegetable stock
¼ Tbsp salt
¼ Tbsp black pepper (grounded)
¼ Tbsp caster sugar
Some fresh mint leaves
Method:
Separate the lettuce leaves and wash thoroughly.In a large saucepan melt the butter over medium heat. Add the shallots and garlic, stir. Lower the flame. When the shallots are tender, add the chopped lettuce .Stir for a while. When the lettuce has wilted, add peas, stock and mint leaves and bring to a boil on medium heat. Turn the heat on low and season with salt, sugar and ground black pepper. Simmer for about 10 minutes.
Remove the saucepan from heat and blend the soup with a stick blender. Reheat and adjust the seasoning if required.
