25 g (1 oz) butter or margarine
250 g (8 oz) potatoes - peeled and diced
110 g (4 oz) onion - finely chopped
850 ml (1.5 pt) vegetable stock - 2 stock cubes
250 g (8 oz) frozen peas or fresh podded peas
handful of lettuce leaves - shredded
bunch of mint - snipped
salt & pepper to taste
In a large saucepan, melt the butter, then add the diced potatoes and coat well.
Add the chopped onion and half the vegetable stock to just cover the vegetables.
Cover with a lid and simmer for about 10 minutes until soft.
Add the rest of the stock, peas, and shredded lettuce.
Simmer for about 5 minutes, then add the mint and purée using a blender.
Adjust the seasoning and consistency if required.