Amazing Lettuce Soup

So here is another recipe from the wonderful Spooning with Rosie – I was at a Hen weekend recently and we scaled up FIVE TIMES… and realised that it’s perhaps unnecessary to scale up the chilli’s 😉

So here we go – this is the 3-4 serving version…


  • 1 Shallot – cut into rounds
  • 1 large knob of butter (about a teaspoon or ~25g for those who like to be precise… otherwise, a chunk as bit as yr thumb)
  • Scotch Bonnet chilli (these guys are super strong, so do be careful!!)
  • Little Gem Lettuces
  • 1litre vegetable stock
  • 200g frozen petit pois
  • 3-4 sprigs of fresh mint
  • 200g feta (I find this a wee bit too much – it’s for sprinkling over the top, so use as much as you want)
  • Freshly ground black pepper
  1. Heat the butter in medium pan over a medium head and fry the shallots
  2. Pierce the chilli with a sharp knife and add whole to the pan
  3. Roughly chop the lettuce (2cm chunks), open them up a wee bit, and add them to the pan, putting the lid on to allow them to wilt for a few min
  4. While the lettuce is wilting, prepare the vegetable stock
  5. Add this to the pan and simmer for 5min until the leaves are soft and darkly wilted and the stems transparent
  6. Add the peas (petit pois) and mint
  7. Simmer until peas are just cooked
  8. Sift out the chilli and blend the soup
  9. Crumble feta over the top and serve with freshly ground black pepper


(And buy the book… you won’t regret it)

(Also, if anyone has a suggestion for a non-legume pea replacement, I would love to hear it! Want to make it for a pea-hater ;))


About Rosie

Scientist, producer, data-lover, bicyclist, taker of photos, and forever maker of things
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