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  • Australian Women’s Weekly NZ

    Dinner for one

    Sep 11, 2019 4 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR • STYLING by MICHELE CRANSTON

    Pea and lettuce soup with cheese toastie

    SERVES 1 PREP AND COOK TIME 20 MINUTES

    20g butter
    1 garlic clove, chopped finely
    1 medium (170g) onion, diced finely
    1 buttercrunch lettuce, trimmed and chopped
    1 cup (120g) frozen peas
    2 cups (500ml) chicken stock
    10 mint leaves
    1 slice sourdough bread
    25g grated cheddar cheese
    ¼ teaspoon smoky paprika extra mint leaves, to serve

    1 Melt butter in a medium-sized saucepan over a medium heat, add garlic and onion. Cook for 3-4 minutes or until soft and golden; add chopped lettuce, peas and stock and bring to the boil. Once boiling, reduce heat and simmer for 10 minutes.

    Add mint leaves; blend until smooth with a stick

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