Fresh pea and romaine lettuce soup

Starters and soups

  • Serves: 4
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes


  • 500g shelled peas
  • 1 medium onion
  • 4 cloves garlic
  • 1 sprig rosemary
  • 1 carrot
  • 1 leek
  • 400g romaine lettuce
  • 50g butter
  • 30g mint
  • A little yogurt


Bring one litre of water to the boil with 7g salt, cut the carrot, onion and leek toughly into 4 bits, throw in the rosemary and 2 cloves of garlic (the garlic should be crushed using the side of a knife - no need to peel). Allow the water to simmer for 2-3 minutes.

Return water to a rapid boil and add the shelled peas for 2-3 minutes, until they soften, but do not discolour. Strain the mixture through a colander, retaining the water. Remove the carrot (4 bits) and 2 cloves of garlic and any additional rosemary (don’t worry about the leek and onion).

Blitz peas, romaine lettuce and 2 cloves of peeled garlic and half of the mint, in a food processor, adding just enough of the water to allow mixture to puree to soup consistency. Add butter and finally adjust seasoning by taste.

For presentation thinly slice the mint and sprinkle. Drizzle the yogurt onto the soup.