I must say I could eat this soup forever. Just delicious. Light and fresh. The dried chili makes the back of your mouth tingle ever so slightly at the end of every mouthful. I served this with a home made rye and mixed seed loaf. This would no doubt be even better when the peas from the allotment are ready. Just a few more days and several bucket loads of water needed.
This will make enough to serve 6-8 people
big knob of butter
2 shallots (or one small onion) – roughly chopped
1 dried chili
2 little gem lettuces – roughly chopped. Alternatively you could use any other lettuce – about half a head
400g petit pois
5-6 large springs of mint – stalks removed
1½ litres vegetable stock
150ml single cream
Melt the butter, then fry the shallots and chili until the shallots are softened. Now add the lettuce and stir until wilted. Put the rest of the ingredients except the cream in, bring to the boil, then simmer for about 5 minutes.
Remove the chili then whiz the soup up with a hand blender or in a food processor then strain through a sieve to remove the pea skins and any other lumpy bits.
Return the a low heat and add the cream. Mix well and serve when hot. I think this would also work well served cold.