Ingredients
One pound peas (fresh or frozen)
One bunch spring onions
One round lettuce
One pint chicken stock (or made from a cube)
One ounce butter (25g or ¼ stick)
One level teaspoon castor (fine granulated) sugar
One clove garlic
Salt and pepper to taste
Preparation
Peel and crush the garlic and trim and slice the spring onions. Soften them by heating in butter in a pan for three minutes. Then add stock, peas, roughly chopped lettuce, sugar, salt and pepper and bring to the boil. Simmer for roughly five minutes. Cool slightly and then put through a blender.
