Ingredients:
1 lettuce, finely shredded
heart of 1 savoy cabbage, cored and shredded
2 tomatoes, halved
1 leek, chopped
2 small onions, chopped
225g green beans, finely shredded
2 potatoes, peeled and chopped
225g fresh peas (weighed after shelling)
50g butter
1.2l water
300ml milk
salt and freshly-ground black pepper, to taste
Method:
Combine the lettuce, cabbage, tomatoes, leek, onions, beans, potatoes and peas in a saucepan. Add the butter and water then season to taste with salt.
Bring the mixture to a boil then reduce to a simmer, cover and cook gently for about 20 minutes, or until the potatoes are tender.
Stir in the milk and allow the soup to heat through. Season with pepper, ladle into warmed soup bowls and serve.
