2011-04-08 / Home & Garden

Star Chefs

Pea and Letttuce Soup witth Lemon Crream

For the soup
3–½ oz. unsalted butter
Pared zest of 1 unwaxed
lemon, plus 2 Tbsp. juice
1 bay leaf
3 oz. onion, finely chopped
1 lb. 10 oz. frozen peas
5 oz. lettuce, washed, dried
and finely shredded
½ tsp.caster sugar
1 tsp. salt and ground
black pepper

For the lemon cream
1/2 cup double cream
1 cup frozen peas, cooked
for one minute in boiling
water and drained
Finely grated zest of 1
unwaxed lemon, plus
1 Tbsp. juice

To make the soup, melt butter in a large saucepan. Tie together lemon rind and bay leaf and add to melted butter with onion. Cook over a low heat for 10 minutes or until the onion is soft and golden. Add frozen peas, lettuce, sugar, salt, and pepper, and stir until coated with the butter.

Pour 1½ pints boiling water, return the mixture to a boil and simmer for 10 minutes or until peas are very soft. Remove from heat, take out lemon rind bundle and discard. Allow soup to cool a little, then pour into a blender and puree until smooth. Add lemon juice.

To make the lemon cream, heat double cream in a small pan and allow to simmer for five minutes. Add frozen peas and grated lemon rind, season to taste and cook for two minutes. Add lemon juice and stir through.

Reheat the soup, check the seasoning and adjust if necessary. Ladle soup into individual bowls and drizzle lemon cream over each one. Garnish with strips of lemon rind, if you like, and serve.

Lamb cuttlletts wiitth Brraiised Lettttuce

14 oz. potatoes, peeled
and cut into cubes
Drizzle olive oil
4 lamb cutlets
Handful garlic cloves,
unpeeled (optional)
2 baby gem lettuces,
halved lengthways
1 cup light vegetable
stock

Preheat oven to 375 degrees. In a roasting pan, add potatoes, drizzle over olive oil and combine with your hands. Add a sprinkle of sea salt and a pinch of freshly ground black pepper. Cook in oven till beginning to turn golden, about 10 minutes, then top with lamb cutlets and toss on garlic, if using. Cook till lamb is cooked through, about 15– 20 mins.

While lamb is cooking, place lettuce in an ovenproof dish, pour over stock and cover tightly with aluminum foil. Put in oven and cook till lettuce begins to soften, about 10– 15 minutes. Serve with lamb and potatoes.

Grreen peas wiitth Miintt and Lettttuce

1 bunch spring onions,
halved lengthwise
2 tsp. sugar
1–1/2 lbs. frozen peas
A few mint sprigs
1 oz. butter, diced
1 small head of lettuce,
finely shredded

Place spring onions and sugar in a large saucepan and cover with water. Put lid on the pan and boil for 10 minutes until onions are just tender.

Add peas, mint and butter, then season. Stir until butter has melted, then add lettuce and stir until it wilts.

Cover the pan again and simmer for five minutes. Remove lid and continue simmering for a further five minutes, shaking the pan and stirring the peas frequently until the moisture has evaporated. Taste for seasoning and serve piping hot.

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