Lettuce and Pea Soup

We've got a glut of lettuce thinnings on the allotment and there are only so many green salads you can eat. But one onion and some frozen peas turn these into a lovely light summer soup. Actually I like this at any time of year - you can use up any salad leaves you haven't managed to eat, or buy some for the purpose. If you want to impress, add some cream at the end; a large spoonful of greek yogurt per bowl is almost essential; a sprinkling of fresh mint is lardy da.

The quantities here are not fixed;it depends what you have got, how thick you like it etc etc.

Lettuce and Pea Soup

1. One onion plus a good knob of butter - melt the butter and soften the finely chopped onion in it for several minutes on a low heat.
2. Add some washed and torn up lettuce. A large cos lettuce would do, or a mixture of any you have. Turn the lettuce over in the butter and onion for a few seconds.
3. Add some frozen peas. You want about as much in quantity as the green stuff - but do this by eye and by experience, the second time you do this. You can not do it wrong.
4. Turn them over too in the mixture too and now add a pint at least of stock, or hot water plus stock cube - chicken or veg. If you make chicken stock and freeze it, this is a good use of it. Don't add too much stock now - you want it to cover your veg but you risk making it too thin and not tasty enough if you use too much. Wait until it is cooked to judge the thickness.
5. Bring to the boil; add some salt and pepper. Add the tip of a teaspoonful of concentrated mint sauce from a jar.
6. Simmer for fifteen minutes to half an hour but no longer. Blend in the pan with a handheld blender or use a food processor.
7. Taste. If it seems too delicate, add some stock cube crumblings, more seasoning and some more mint. I think you always want a little more mint in any case. Keep tasting until you have a delicious green soup that is making your mouth water and smells divine..