Name: Lettuce, pea & rocket soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 40g butter; 1 leek, trimmed, washed, finely sliced; 1 small iceberg lettuce, outer leaves removed, finely shredded; 1 bunch fresh rocket, chopped; 1020.00 gm (1 litre) vegetable liquid stock; 300g pea; Salt & freshly ground pepper; 82.50 ml chopped fresh continental parsley; 60g macadamia; Crusty bread rolls, to serve

Lettuce, pea & rocket soup

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

40g butter
1 leek, trimmed, washed, finely sliced
1 small iceberg lettuce, outer leaves removed, finely shredded
1 bunch fresh rocket, chopped
1020.00 gm (1 litre) vegetable liquid stock
300g pea
Salt & freshly ground pepper
82.50 ml chopped fresh continental parsley
60g macadamia
Crusty bread rolls, to serve

Instructions:

In a large saucepan over medium heat, melt the butter until sizzling. Add the leek, lettuce, and rocket, and cook covered, stirring occasionally, for 6 minutes or until they are gently wilted.
Pour the stock into the pot and simmer for 5 minutes. Add the peas and continue cooking for another 3 minutes. Season generously with salt and pepper. Transfer the mixture to a food processor or use a hand blender to puree until smooth.
Ladle soup into bowls, then top with a savory mixture of parsley and macadamias. Enjoy your soup with some delicious crusty rolls.

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