Often my evenings are spent reading Beatrix Potter and pondering Mr. McGregor’s garden with my little boy. He loves the thought of a rabbit getting lost amongst the lettuces, not quite tall enough to see the garden gate. This soup is wonderfully simple and fresh, lovely for a summer lunch just as it is or, if need be, could be made glamorous with a swirl of cream and crispy bruschetta.
Peter Rabbit's Pea & Lettuce Soup
MAKES 1.5 LITRE
PREP TIME – 20 MINUTES
COOK TIME – 20 MINUTES
1 large head lettuce
3 tbsp. salted butter
3 shallots, peeled and finely sliced
3 fat cloves garlic, peeled and sliced
400g petit pois, frozen
1.5 litre hot vegetable stock
A small bunch of mint leaves
½ tsp. salt
½ tsp. caster sugar
1/ Separate the lettuce leaves and stalks and wash thoroughly to remove any clinging grit. Melt the butter in a large, deep saucepan over a medium heat and add the shallots and garlic. Gently fry, turning the heat down if necessary.
2/ When they are tender but not brown, chop the lettuce up a bit and stir it into the butter. When it has wilted, tip in the peas, the stock and the mint leaves and bring to the boil. Turn the heat down, season with salt, sugar and black pepper and simmer for 7 to 10 minutes.
3/ Remove the pan from the heat and blend the soup in a liquidiser. Carefully return to the pot, check the seasoning and serve in big bowls with warm, buttered bread.