Soup made for hot summer days
Ingredients
2 tbsp (30ml) butter
2 tbsp (30ml) olive oil
1 packet salad onions, chopped
2-3 garlic cloves, crushed
2 large potatoes, peeled and diced
2 cups (500ml) chicken or vegetable stock
6 cups (1.5L) shredded iceberg lettuce
2 cups (500ml) peas
Juice (about of one lemon
3 tbsp (45ml) white balsamic vinegar
1 cup (250ml) Greek yoghurt
Fresh mint, chopped, to taste
1-2 avocados, peeled and diced
Method
Heat butter and oil in a large saucepan and sauté onions and garlic until soft.
Add potatoes and stock and simmer until cooked through.
Add lettuce, peas, lemon juice and balsamic vinegar and simmer for 5-6 minutes.
Leave to chill. Add yoghurt, mint and avocado and blitz until smooth. Adjust consistency with stock.
Serve with bruschetta topped with crumbled feta and pea shoots, basil or watercress.
More good ideas:
Serve topped with crispy bacon or flaked smoked salmon.
Top with a dash of basil pesto, scattered with toasted pine nuts.
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