Spring Pea Soup

Melt the butter in a large heavy-based saucepan over a medium heat. Add the onion and sauté until tender. Add the chicken stock, peas and the nutmeg. Simmer until the peas are cooked.

Add the lettuce and the milk and cook until the lettuce is wilted. Place a third of the soup in a food processor or a blender and purée until smooth. Tip the blended soup back into the saucepan and process the remaining two batches. Season well.

Reheat the soup just before serving, adding a squeeze of lemon juice if desired. Ladle the soup into warm bowls and serve with a swirl of cream. Serves 6