Serves 4 to 6
4 small heads of Living Lettuce, Boston Lettuce or similar lettuce, trimmed, cored and roughly chopped
Small white pearl onions, fresh or frozen, about 3/4 pound, you can also use other onions such as green or spring onions, leeks, cippolini,shallots, or a medium white or sweet onion, thinly sliced
1 1/2 cups chicken stock or vegetable stock, low sodium
1 lb shelled fresh or good quality frozen peas
3 tablespoons crème fraîche or cream
Pinch of freshly grated nutmeg
5 tablespoons of cold, unsalted butter
Sea salt and freshly ground white or black pepper
Bring a large pan of water to a boil, then lower to a simmer. Add a pinch of salt and the lettuce. Blanch, stirring gently for 3 minutes. Drain the lettuce and rinse under cold water. Squeeze out any excess water. Transfer to a bowl
In a large sauce pan, melt 2 tablespoons of butter and add the onions with a small pinch of salt. Cover the pan and cook the onions over medium-low heat, stirring often, until they start to become soft, about 5 minutes.
Add the stock, bring to a boil and cook the onions, uncovered for 3 minutes. Reduce the heat to medium and add the peas. Continue cooking the peas until they are cooked through, but still retain their vibrant green color and are not too soft, about 5 minutes for frozen peas and 10 for fresh peas. Add the lettuce, stir and continue to cook over medium heat for 5 minutes. Stir in the crème fraîche, a pinch of nutmeg, salt and pepper, to taste, and simmer for 3 minutes. Remove from the heat and gently stir in the remaining 3 tablespoons of butter. Taste and adjust the seasoning, if necessary.