Spring Pea Soup

From issue #9.
Photography by Becky Nunes.
Spring Pea Soup

Serves: 6


3 tablespoons butter
1 large onion, diced
750 ml good quality chicken stock
750 grams baby peas grating of fresh nutmeg
1 cos lettuce, shredded
250 ml milk
sea salt and freshly ground pepper
100 ml cream


Melt the butter in a large heavy-based saucepan over a medium heat. Add the onion and sauté until tender. Add the chicken stock, peas and the nutmeg. Simmer until the peas are cooked.

Add the lettuce and the milk and cook until the lettuce is wilted. Place a third of the soup in a food processor or a blender and purée until smooth. Tip the blended soup back into the saucepan and process the remaining two batches. Season well.

Reheat the soup just before serving, adding a squeeze of lemon juice if desired. Ladle the soup into warm bowls and serve with a swirl of cream. Serves 6