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Chilled pea and lettuce soup

Name: Chilled pea and lettuce soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups (500ml) vegetable or chicken stock; 200ml pure (thin) cream, plus extra to serve; 1 small potato, peeled, finely chopped; 25g unsalted butter, chopped; 1 tbs olive oil; 2 eschalots, finely chopped; 2 garlic cloves, finely chopped; 1 baby cos lettuce, washed, chopped; 1 2/3 cups (200g) frozen peas; 100g baby spinach leaves; 1 cup loosely packed flat-leaf parsley leaves; Snow pea tendrils and mint leaves, to serve

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by delicious. team

delicious. team

Nov 01, 2017

A lighter, fresher and cool soup option for the warmer months. Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

2 cups (500ml) vegetable or chicken stock
200ml pure (thin) cream, plus extra to serve
1 small potato, peeled, finely chopped
25g unsalted butter, chopped
1 tbs olive oil
2 eschalots, finely chopped
2 garlic cloves, finely chopped
1 baby cos lettuce, washed, chopped
1 2/3 cups (200g) frozen peas
100g baby spinach leaves
1 cup loosely packed flat-leaf parsley leaves
Snow pea tendrils and mint leaves, to serve

Method

1.

Place stock, cream and potato in a small saucepan over high heat. Bring to the boil.
2.

Meanwhile, heat butter and oil in a separate saucepan over medium heat. Add eschalot and garlic, and cook, stirring occasionally, for 4 minutes or until eschalot has softened. Add lettuce, peas, spinach, parsley and boiling stock mixture. Return to the boil, then, working quickly, transfer to a blender and whiz until smooth. Pour soup through a fine sieve into a bowl placed over a larger bowl of ice. Stir to quickly chill. Season to taste.
3.

Divide soup among serving bowls and drizzle with extra cream. Scatter with snow pea tendrils and mint leaves to serve.