Pea, lettuce and mint soup

This is a great way to use lettuces that have gone to seed.  I got the peas (fresh ready to be shelled) from Blackwell Produce in Melbourne, and the lettuce and mint were from my garden.

(serves 4)

50g butter
1tbsp olive oil
1 onion, chopped
2 baby gem lettuces, core removed and shredded
500g frozen garden peas
750ml good quality vegetable stock (preferably homemade)
salt, to taste
freshly ground black pepper, to taste
150ml creme fraiche
a small bunch of mint, chopped fine

In a heavy based saucepan melt the butter over medium heat togther with the olive oil.

Sautee the onion until soft and translucent stirring regularly. You want to sautee them slowly, as they are not supposed to go crispy and brown.

Add the shredded lettuce and saute for a couple of minutes before adding the peas.

Continue to cook for 5 minutes or so.

Add the stock and bring to a simmer.

Remove from the heat and liquidise with a stick blender or by carefully puring it into a liquidiser.

Season with salt and pepper to taste.

Return to the heat and warm through.

Remove from the heat before finally stirring in the creme fraiche.

Sprinkle with mint and serve with your favourite crusty bread.