For the pea velouté with romaine lettuce, chop the spring onions and sweat them together with the peas in a little butter. Pour in the chicken stock and cook until the peas are soft. Puree with a hand blender and strain through a sieve.
Remove the outer leaves of the romaine lettuce and cut the lettuce heart into fine strips. Add the lettuce to the pea soup and bring to the boil. Whip the cream very lightly, add and bring to the boil again briefly.
Before serving, season the pea velouté with romaine lettuce with sea salt and nutmeg.
Preparation Tip:
COOKING TIME: about 10 minutes
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