Pea And Lettuce Soup - cooking recipe

Ingredients

30 g unsalted butter (I use reduced salt)
1 large onion, diced
3 cups chicken stock (I use water or vegetable stock)
1 kg baby peas (I use frozen and add them after the lettuce has wilted)
1 head romaine lettuce
1 cup milk (I use rice milk)
90 ml cream (I use natural yoghurt)
of fresh mint (I cook this with the lettuce)
salt and pepper

Preparation

Cook onion gently in butter.
Add stock and peas, simmer until peas are tender.
Add lettuce and cook until wilted.
Add milk and puree until smooth.
Reheat in pan, season with salt and pepper.
Serve with a swirl of cream and chopped mint.