Lettuce soup with chorizo crumbs recipe | Sainsbury`s Magazine

Name: Lettuce soup with chorizo crumbs recipe | Sainsbury`s Magazine
Total time: 40 min
Ingredients: 1 tbsp olive oil; 50g chorizo, skin removed and finely chopped; 20g breadcrumbs made from slightly stale bread - use gluten free if required; 25g butter; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 litre vegetable stock (made using 2 cubes or stockpots) - use gluten free if required; 350g frozen peas; 1 curly leaf lettuce, leaves washed and roughly chopped (or about 300g any soft lettuce); 2 tbsp flat leaf parsley, roughly chopped; a few sprigs of mint, leaves roughly chopped, plus leaves to garnish; 2 tbsp crème fraîche, plus extra to serve

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If the weather is still warm you can eat this lettuce soup chilled, or serve hot for lunch or supper on cooler days

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Ingredients

1 tbsp olive oil
50g chorizo, skin removed and finely chopped
20g breadcrumbs made from slightly stale bread - use gluten free if required
25g butter
1 onion, finely chopped
2 garlic cloves, crushed
1 litre vegetable stock (made using 2 cubes or stockpots) - use gluten free if required
350g frozen peas
1 curly leaf lettuce, leaves washed and roughly chopped (or about 300g any soft lettuce)
2 tbsp flat leaf parsley, roughly chopped
a few sprigs of mint, leaves roughly chopped, plus leaves to garnish
2 tbsp crème fraîche, plus extra to serve