Green Pea And Lentil Soup

50 g/2 oz polyunsaturated margarine
450 g/1 lb shelled fresh or frozen peas
2 lettuce hearts, chopped
1.2 litres/2 pints ham stock or water
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon grated nutmeg
2 bay leaves
Garnish:
120 ml/4 fl oz single cream
2 tablespoons chopped parsley

Melt the margarine in a large saucepan over a low heat. Add the peas (straight from the freezer, if using frozen). Add the chopped lettuce, cover the saucepan and sweat for 10 minutes. Add the stock or water, salt, basil, nutmeg and bay leaves and bring to the boil. Reduce the heat and simmer for 40 minutes. Allow the soup to cool slightly, then

remove the bay leaves and transfer the soup to a blender or food processor and purée for about

I minute. Adjust the seasoning if necessary.

Reheat the soup and serve piping hot, garnished with a swirl of cream and a sprinkling of parsley. SERVES 8