Pic of Lettuce, pea and mint soup

Lettuce, pea and mint soup

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Lettuce, pea and mint soup

Serves 4 20 min
A good soup for a summer's day: bright, green and not too filling. Good for Saturday lunch, alongside wedges of cheddar, oatcakes etc. This is fine with frozen peas too.


  • large round lettuce, about 400g
  • 25g butter
  • 2 or 3 shallots, thinly sliced
  • 500g shelled peas
  • 1 litre chicken or veg stock (or water)
  • 3 bushy sprigs of mint
  • salt and pepper


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Separate the lettuce leaves and stalks and wash thoroughly. Melt the butter in a deep saucepan over a low to moderate heat, then soften the shallots in the butter. When they are tender but have yet to colour, chop the lettuce up a bit and stir it into the butter.
  • Step 2

    When it has wilted, tip in the peas, stock and mint leaves and bring to the boil. Turn the heat down, season with salt and black pepper and simmer for 7-10 minutes. Remove the pan from the heat and blend the soup in a liquidiser. Check the seasoning, then serve hot.

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