1 head Little Gem lettuce, roughly chopped

1 leek, white and light green parts sliced

3 garlic cloves, crushed

1 cup (150 g) frozen peas

Handful fresh mint leaves, plus extra and chives to serve

Zest and juice of 1 lemon

500 ml vegetable stock

50 g unsalted butter

50 ml crème fraîche

Crusty bread, to serve

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In a saucepan over medium heat, melt half the butter and sauté leek and garlic until softened (~5–7 min).

Add chopped Little Gem lettuce, frozen peas, stock, lemon zest and juice. Bring to a gentle simmer; cook ~10 min until vegetables are tender.

Remove from heat and stir in remaining butter, crème fraîche, and mint leaves. Purée until smooth and bright green.

Taste and season with salt, pepper, and more lemon if needed.

Ladle into bowls and garnish with extra mint, chopped chives, and a drizzle of crème fraîche. Serve with crusty bread.