1. Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock. 2. Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper. 3. Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them. 4. Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste. 5. Serve immediately with the sprigs of fresh mint on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
