Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons butter
- 8 spring onions, trimmed and sliced
- 750grams frozen peas
- 1tablespoons tarragon leaves, chopped
- 1 romaine lettuce, finely shredded
- 1 litre vegetable stock, hot
- 2tablespoons double cream
- 1/2teaspoons salt
- 1/2teaspoons pepper
- 1 spig tarragon (to garnish)
Method
Step 1 of 5
Melt the butter in a large saucepan over a medium heat. Add the spring onions and cook, stirring continuously, for 2 minutes.
Step 2 of 5
Stir in the peas, 1/2 of the tarragon and the lettuce. Cook for 1 minute.
Step 3 of 5
Add the stock, bring to the boil, cover and simmer for 5 minutes or until tender.
Step 4 of 5
Pour the soup into a blender, add the remaining tarragon and whizz until smooth. Season to taste.
Step 5 of 5
Divide the soup between 4 bowls, swirl the cream into each bowl and sprinkle with black pepper. Garnish with tarragon sprigs, if liked.
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