Dietary guidance: v
2 tbsp sunflower oil
250g onions peeled and chopped
450g potatoes peeled and chopped
2 pints water
500g frozen petits pois
2 round lettuce shredded
Good handful fresh mint chopped
100g fresh sorrel shredded
2 pot marigold flowers
Salt and pepper
Heat the oil and sweat the onions and potatoes over a gentle heat for 5 minutes.
Season well and add the water. Simmer until the potatoes are tender.
Add the peas and lettuce and simmer for another 10 minutes.
Take off the heat and add the mint and sorrel. Liquidise until smooth.
This soup would have been popular from the 18th century with fresh peas.