In a large pot, boil the potatoes in the stock until soft.
Add your lettuce, peas, mint and spring onions and cook for a further 10 minutes.
Season well with salt, pepper and NoMU One for All.
In a blender or food processor, blend until smooth. If serving hot, pour into warmed bowls with a drizzle of extra virgin olive oil, a pinch of Maldon salt and a slice of toasted sourdough bread.
Alternatively, allow to cool and serve chilled on a hot summer's day.
TIPS:
1. For added richness, you could add a drizzle of cream or a dollop of mascarpone or crème fraiche.
2. If you reduce the amount of stock you can make a beautiful pea pureé which is delicious served with poached or steamed fish.
Wine suggestions
Everyday quaffer - Stellar Organics Sauvignon Blanc 2006
Delicious sparky Sauvignon from up the West Coast. Dudley Wilson makes great wine first which happens to be organic second. Crisp and fruity and will stand up to the heartiness of the Pea and Lettuce Soup. Screwcap too!
Splashing out - Slaley Chardonnay 2005
Nice round ripe peachy Chardonnay, elegantly oaked. Will happily lead you into the meal from aperitif through first course and will take on many a main course too.
