Though it is supposed to be summer the torrential rain and high winds are making me crave warmer food, this soup was a welcome treat after a short stroll along the river to watch the dragon boats racing.
I use frozen peas , it would work with shelled broad bans too and is a great way to use up any wilted lettuce and works well with stalks and hearts the cannelini beans add a silkiness to the soup ( but you could use a few slices of dried white bread as a thickener) , for the cheese any strong blue cheese works to add a certain pokiness and it is a great way of using up the ends.
Pea , Lettuce and Stilton Soup
1/2 head of lettuce ( Cos works well)
500g of peas ( frozen is fine)
2 pints of vegetable stock
50g of stilton
200g of tinned cannellin beans
1 medium white onion finely chopped
1 clove of garlic
50ml of white wine (optional)
- Add the the onion, garlic , cannelini beans and lettuce to the stock and simmer with the lid on for 20 minutes , this should soften the onions and beans
- Add the wine , peas and stilton simmer with the lid off for 4 minutes until the peas are cooked
- Puree , season to taste with salt and pepper
- Serve hot or cold ( if you want to serve cold puree with a few ice cubes and refrigerate immediately to keep the vibrant gree colour)