This soup is spring in a bowl. The recipe is from the ever helpful Nigel Slater and is a simple, lively puree of softened shallots, lettuce and peas, with a fresh green hit of mint for freshness and a splash of buttermilk for tang. Serve it with a swirl of yoghurt or cream and snipped fresh mint or chives and a hunk of warm bread. Defrost before reheating in a saucepan or microwave, stirring occasionally, till piping hot.
Peas, lettuce, shallot, butter, salt, vegetable stock, mint, buttermilk. (MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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| SODIUM |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
If you're not keeping this dish vegetarian, some crumbled crisp prosciutto or bacon sprinkled on top would make a delicious savoury, salty contrast with the sweet soup.
