Name: Pea and lettuce soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 (350g) medium leek, thinly sliced; 1 clove garlic, crushed; 2 cup (500ml) vegetable stock; 2 cup (500ml) water; 1 butter lettuce, stem removed, thinly sliced; 1 cup (150g) fresh shelled peas; 1 teaspoon sugar; 20 mint leaves

Ingredients

2 tablespoon olive oil

1 (350g) medium leek, thinly sliced

1 clove garlic, crushed

2 cup (500ml) vegetable stock

2 cup (500ml) water

1 butter lettuce, stem removed, thinly sliced

1 cup (150g) fresh shelled peas

1 teaspoon sugar

20 mint leaves

Method

1.In a large saucepan, heat the oil and add leek and garlic. Cook, stirring, until leek is soft but not coloured.

2.Add the stock, water, lettuce and peas; bring to the boil. Reduce the heat; simmer 15 minutes or until the peas are soft. Remove from heat; add the sugar and mint. Stand 5 minutes.

3.With a hand blender or food processor, blend or process soup until smooth. Return soup to saucepan; stir over heat until hot. Season to taste with sea salt and freshly ground black pepper.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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