A lovely fresh-tasting soup, ideal for spring or early autumn.
Speck or Parma ham may be added at the end, softened in a little hot butter, if you like.

• a large nut of butter
• 1 heart of lettuce, cut into fine strips
• 400g (14 oz) frozen peas or petits pois
• salt
• sugar
• 400ml (14 fl oz) water

1. Melt the butter in a deepish pan.
2. Add the lettuce, peas, 1 tsp salt, and a dash of sugar.
3. Cover the pan and cook gently for 10 minutes, until the peas are thoroughly soaked in the butter.
4. Add the water and cook at a moderate pace until the peas are quite tender - this will
5. take about 20 minutes.
6. Purée the soup in the blender, then sieve if you want a really smooth result - but you don't have to sieve the soup.
7. Return to the pan and reheat before serving.