This soup is spring in a bowl. The recipe is from the ever-helpful Nigel Slater and is a puree of softened red onions, cooked with butter until sweet, lettuce and baby peas. Mint leaves are added for some freshness and finished with a splash of buttermilk.
Peas, lettuce, red onion, butter, salt, vegetable stock, mint, buttermilk.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, 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.
| INDIVIDUAL | SMALL | |
| ENERGY | 1133.5kj | 2267kj |
| PROTEIN | 16.4g | 32.8g |
| FAT TOTAL | 5.6g | 11.3g |
| - SATURATED | 3.3g | 6.6g |
| CARBS | 29.5g | 59g |
| - SUGARS | 20.8g | 41.7g |
| SODIUM | 2033.1mg | 4066.3mg |
Individual:
Serves one person
Small:
Serves two adults generously, three for lunch
Serve it with a swirl of yoghurt or cream, snipped fresh mint or chives and a hunk of warm bread. If you're not keeping this dish vegetarian, some crumbled crisp prosciutto or bacon sprinkled on top would make a deliciously savoury, salty contrast with the sweet soup.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot.
