2019-10-01_Australian_Womens_Weekly_NZ

OCTOBER 2019 | The Australian Women’s Weekly 119

Pea and lettuce soup with

cheese toastie

SERVES 1 PREP AND COOK TIME 20 MINUTES

20g butter

1 garlic clove, chopped finely

1 medium (170g) onion, diced finely

1 buttercrunch lettuce, trimmed and chopped

1 cup (120g) frozen peas

2 cups (500ml) chicken stock

10 mint leaves

1 slice sourdough bread

25g grated cheddar cheese

¼ teaspoon smoky paprika

extra mint leaves, to serve

1 Melt butter in a medium-sized saucepan

over a medium heat, add garlic and onion.

Cook for 3-4 minutes or until soft and

golden; add chopped lettuce, peas and

stock and bring to the boil. Once boiling,

reduce heat and simmer for 10 minutes.

2 Add mint leaves; blend until smooth with

a stick blender.

3 Meanwhile, heat a grill to high and lightly

toast the bread. Add the cheese and

paprika and toast until the cheese has

completely melted. Serve with a bowl of

pea soup and a scatter of fresh mint leaves.

Not suitable to freeze or microwave.

TESTKITCHEN

TIP
For a creamier
variation, add a
generous dollop of sour
cream or yoghurt and a
sprinkle of paprika.