Ingredients Edit

Garnish Edit

Directions Edit

  1. Melt the butter in a large pan. Add the spring onions and cook for 3–4 minutes until tender. Stir in the flour and cook, stirring, for 1 minute.
  2. Stir in the chicken stock, salt and frozen peas. Cover and cook for 10 minutes.
  3. Transfer to a food processor or blender and puree until smooth. Return to the pan.
  4. Put the sugar snaps, water, lettuce and mint leaves in a pan. Bring to the boil, cover and simmer for 15 minutes. Puree in the food processor or blender, then sieve to remove any strings.
  5. Add to the spring onion and pea mixture, stir in the cream, season and reheat.
  6. Serve garnished with lettuce and mint.

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