Pea and Lettuce Soup w Moon Crouts

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Pea and Lettuce Soup w Moon Crouts

Yield 4

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

HIGH ALERT PSA: TONIGHT! (Fri 14th Jul) on SBS I make this for not 1 but 2 Adams at a dinner party on The Cook Up, tune in at 7pm.

Ingredients

• 1 leek (135 g)
• 2 sheets ready-made frozen shortcrust pastry
• 1 1⁄2 cups (150 g) grated cheddar cheese
• 1⁄4 cup (15 g) finely snipped chives
• 2 garlic cloves, chopped
• 1⁄4 cup (60 g) salted butter
• 1/2 cup (10 g) flat-leaf parsley leaves
• 1 large iceberg (or any other) lettuce, coarsely chopped
• 6 cups (800 g) frozen baby peas
• 1.5 liters (6 cups) vegetable stock
• Fine salt and freshly ground black pepper, to taste

Optional

• Icebergs of sour cream

Instructions

1. Preheat the oven to 180°C (350°F) fan-forced. Line a baking tray with baking paper.
2. Jump forward to the leek for a second. To thoroughly rinse the leek, trim the tough green ends off and discard. Then, make a slice from the top of the leek, going well down past the point where the leaves turn white. Rotate the leek and repeat the cut on the other side. Feather the leaves out and place them top down in a jug of water. The ends will open up, and any grit should fall out. Let the leek soak while you make the cute crackers.
3. Lay one sheet of shortcrust pastry on baking paper. Sprinkle the cheddar cheese and chives on top, then place the second pastry sheet on top of that. Cover with baking paper and press down evenly (but not too heavily).
4. Remove the top layer of baking paper and cut the pastry into ridiculously adorable shapes using a cookie cutter. For example, you can make moon phases.
5. Bake until golden, around 15 minutes. The crackers will keep stored in an airtight container at room temperature for a few days.
6. In a large stockpot, over low heat, sweat the leek and garlic with the butter and the lid on until soft and sweet. This will take approximately 15 minutes, but check and stir occasionally to prevent burning.
7. Add the parsley, lettuce, peas, and vegetable stock. Bring to a simmering point. Let it simmer for 15 minutes with the lid ajar until everything is wilted and cooked.
8. Using a stick blender, purée the soup to the desired chunkiness. I prefer mine smooth-ish.
9. Season the soup with salt and pepper.
10. Serve the soup with the cute moon cracks and optional icebergs of sour cream on top.
11. Enjoy your delicious leek soup with cute crackers!

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.