lettuce, pea and tarragon soup
How to make lettuce, pea and tarragon soup recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons butter
8 spring onions, trimmed and sliced
750 g (1½ lb) frozen peas
1 tablespoon chopped tarragon leaves
1 romaine lettuce, finely shredded
1 litre (1¾ pints) hot vegetable stock
2 tablespoons double cream
salt and pepper
tarragon sprigs, to garnish (optional)
Method:
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, half 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.
For lettuce, pea, tomato & spring onion salad, separate the leaves of 2 washed romaine lettuces and place in a large, wide salad bowl with 8 sliced spring onions, 4 sliced plum tomatoes, 500 g (1 lb) blanched peas and 12 sliced radishes.
Make a dressing by whisking together the juice of 1 lemon, 6 tablespoons olive oil, 1 teaspoon Dijon mustard, 2 tablespoons finely chopped tarragon and 2 teaspoons clear honey. Season and pour over the salad ingredients. Toss to mix well and serve. Total cooking time 10 minutes.
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| lettuce, pea and tarragon soup |
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