Dinner for one
Sep 11, 2019
4 minutes
PHOTOGRAPHY by JOHN PAUL URIZAR • STYLING by MICHELE CRANSTON
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.
Add mint leaves; blend until smooth with a stick
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