Recipe from Denise Kortlever at thealldaykitchen.com; adjustments made for Intervale Food Hub members
for 4 bowls
1 large head of lettuce (about 250-400 g)
2 small tbsp (25 g) butter
2 shallots, finely chopped
2 cups (500 ml) vegetable or chicken stock
1 1/3 cup (200 g) green peas
1 leaf fresh mint
½ cup (125 ml) cream
salt and freshly ground black or white pepper, to taste
equipment: (stick) blender
for the croutons:
1.41 oz (40 g) pecorino cheese, grated
3 tbsp (20 g) flour
1 tbsp olive oil
equipment: baking pan, lined with baking paper
Separate the leaves of the lettuce and wash them thoroughly. Shake excess water off.
Save some small leaves to garnish later (pat these dry first) and coarsely chop the rest.
Melt the butter in a heavy-bottomed pan and gently fry the shallot. Add the lettuce leaves and cook for a few minutes, until the leaves are wilted.
Add the stock, peas and mint and cook on low heat for a few minutes.
Meanwhile, continue with the croutons. Preheat the oven to 400F (200C). Mix the pecorino, flour and olive oil and shape into little balls, using your fingers. Place the croutons on the baking pan and bake for about 10 minutes, or until golden brown.
Add the cream to the soup and blend until you’ve got a smooth, creamy soup. Season to taste and divide over four bowls.
Garnish with the little lettuce leaves, cheese croutons and some extra fresh mint.