Steps
- Boil 500g of frozen peas in salted water for 3 minutes. Drain, cool in ice water, drain again, and pat dry.
- Melt half of 50g of unsalted butter over low heat. Add 2 large finely diced echalion shallots and cook for 2 minutes, until soft without browning.
- Pour in 150ml of chicken broth and 100ml of heavy cream. Bring to a boil and cook for 2 minutes.
- Add the peas, 5 thinly sliced scallions, the remaining butter, and 1 washed, trimmed, shredded soft-leaf lettuce.
- Stir in 1 tablespoon of chopped flat-leaf parsley and 1 tablespoon of snipped chives. Heat until the butter melts and the lettuce wilts, then season.