Publications
Prep Time: 10
Servings: 8
Cooking Time: 15
Ingredients
- 30.00ml - butter
- 500.00g - fresh peas
- 1.00 - lettuce head, chopped (use iceberg or cos)
- 1.00 - bunch spring onions, cut
- 125.00ml - chicken stock
- 5.00ml - freshly-ground black pepper, to taste
- 30.00ml - fennel, chopped
- 125.00ml - cream (optional)
Method
Vegetables
1. Heat the butter and sauté the peas, lettuce and spring onions. Add the chicken stock and black pepper. Cook until the peas are done and the stock has nearly been absorbed. Stir in the fennel and cream and heat the mixture until it has been warmed through, then serve.
