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, shallot, 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.
 PER 100G (RAW)PER 350 ML SERVE
ENERGY158kj796.7kj
PROTEIN2.3g11.5g
FAT TOTAL.8g3.9g
- SATURATED.5g2.3g
CARBS4.1g20.7g
- SUGARS2.9g14.5g
SODIUM281.8mg1420.7mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Serve it with a swirl of yoghurt or cream and 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 delicious savoury, salty contrast with the sweet soup.

Or you could top with Parmesan croutons.

INDIVIDUAL AND SMALL: Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout. 

DEFROST INFORMATION: Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only.  Microwave times checked in a 900W oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.