Pea and Mint Soup with Celery and Lettuce Leaves
Pea and mint soup with celery and lettuce leaves makes use of a trusty and economical freezer staple as well as the green things that many of us throw away.
Servings: 4 people
Ingredients
- 1 brown onion, peeled and finely chopped
- 2-3 cups vegetable or chicken stock
- 1 cup frozen peas
- 1 cup outer lettuce leaves, washed and coarsley chopped (I used butter lettuce)
- 1 cup celery leaves, washed and coarsely chopped
- 1/3 cup mint leaves, washed and stripped from stems
- 1/3 cup almond meal (optional)
- 3-5 tbsp olive oil
- flaked sea salt
- freshly ground black pepper
Garnish
- 1 handful mint leaves, washed
- 4 slices prosciutto, grilled and crumbled (optional)
Instructions
- Heat 3 tbsp olive oil (5 tbsp if using almond meal) in a medium-sized saucpen and sauté the onion with a pinch of salt until translucent.
- Add celery leaves and sauté for another 2 minutes until the leaves are wilted. If using almond meal, add it at this time.
- Add 2 cups of stock and bring to the boil (add 3 cups if using almond meal).
- Add peas and simmer for 3 minutes.
- Add celery, mint and lettuce leaves and turn off the heat.
- Cool for 10 minutes, then blend with a hand-held blender.
- Add more stock if you prefer a thinner soup and season to taste.
- Garnish with mint leaves or prosciutto and serve immediately with bread.
Notes
You can make your own almond meal by simply grinding up raw almonds in a blender.