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Spring pea soup with lettuce and mint

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HERE'S HOW WE MAKE IT

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.  

INGREDIENTS

Peas, lettuce, red onion, butter, salt, vegetable stock, mint, buttermilk.

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 INDIVIDUALSMALL
ENERGY1133.5kj2267kj
PROTEIN16.4g32.8g
FAT TOTAL5.6g11.3g
- SATURATED3.3g6.6g
CARBS29.5g59g
- SUGARS20.8g41.7g
SODIUM2033.1mg4066.3mg

SIZES

Individual:
Serves one person
Small:
Serves two adults generously, three for lunch

GOES WITH

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.

PREP, COOK AND SERVE

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. 

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