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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A lovely fresh tasting soup. Ingredients:
1 large onion |
1 bunch flat leaf parsley |
1 butter lettuce, washed and chopped |
300 g shelled fresh peas or 300 g shelled frozen peas |
3 tablespoons butter |
5 tablespoons heavy cream |
1 tablespoon medium-hot curry powder |
1 1/2 liters strong chicken stock |
4 slices soft fresh white bread, crusts removed and diced |
sea salt |
Directions:
1. Slice the onion into fine rounds and cook in half the butter in the saucepan until softened and a pale gold.
2. Add lettuce to the onion in the pan, allow to soften for 8 minutes, add curry powder and stir well.
3. Pour in stock and salt lightly.
4. Bring to the boil and cook briskly for 5 minutes.
5. Add parsley and peas.
6. Do not cover the pan while cooking, this will preserve the rich green of the peas.
7. While the vegetables are cooking.
8. Sauté bread with remaining butter in a frying pan, stirring well, until they are golden.
9. Drain and keep hot.
10. Blend cooked peas until creamy.
11. Strain the pureed soup through a fine sieve.
12. Pour the soup back into the saucepan and reheat.
13. Add 5 tablespoons of cream as it comes to the boil.
14. Check seasoning and serve in piping hot plates and sprinkle each serving with crisp croutons.
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