This is a fantastic recipe. It came from a tiny little restaurant called La Potiniere in Gullane, East Lothian. It was run by a couple David and Hilary Brown. David was in the kitchen while Hilary was front of house. It only sat about 30 diners who all sat down at the same time. The menu was fixed which saved you having to decide what to eat. It also meant the courses complemented each other. If my memory serves me right, there were three courses and a cheese course. Coffee and petit four were included. At times there could be a waiting list for Sunday lunch.

The original owners have long been gone, but this soup always reminds me of Gullane. The recipe comes from a cookery book ‘La Potiniere and Friends’ they published in 1990. Green soup may or may not go down well with your kids. About 5 years ago I made chicken in a yogurt and green pesto sauce which I baked in the oven. The amount of fuss and bother over the green sauce will be etched in my memory forever! Even to this day they still talk about ‘that green sauce’.

Serves: 4 Prep Time: 20 mins Cooking Time: 45 minutes
55 grams butter
230 grams onions sliced
115 grams lettuce chopped
455 grams frozen peas
1 1/2 teaspoons dried mint
  1. Melt the butter in a large pan, add the onions and cook gently until soft.
  2. Add the lettuce and stir.
  3. Add 285 ml water and simmer for 40 minutes.
  4. Liquidise. If you want a smooth soup pass it through a sieve.
  5. Put the peas in a pan with another 285ml water. Bring to the boil, then remove from the heat.
  6. Add the mint then liquidise until smooth. Sieve if required.
  7. Add the lettuce and pea mixtures together, heat gently and serve.

| | |