Radish Spring Onion and Lettuce Soup

From Convent Garden Soup for Every Day Book

• Ready In: 50 mins
• Serves: 4

Ingredients

• 25  g unsalted butter
• 1  medium potato, diced
• 1  small onion, diced
• 75  g peas
• 520  ml  vegetable stock
• 100  g lettuce leaves, removed washed
• 3  spring onions, sliced
• 4  radishes, sliced
• 3  tablespoons  double cream
• 1  teaspoon parsley, chopped

Directions

1. Melt butter in pan add potato and onion then cook for 3 minutes until soft.
2. Add peas and stock bring to the boil then cover and simmer for 25 minutes.
3. Add lettuce and cook uncovered for a further 5 minutes.
4. Blend until smooth.
5. Return to pan add spring onion and radishes then season to taste.
6. Cook gently for 5 minutes then add cream and chopped parsley.
7. Stir and Serve.