Instructions: Peel and slice the onions.

Wash lettuce and chop coarsely.

Melt butter in saucepan, add onions and cook gently 2 minutes.

Add lettuce to the pan and allow to soften for 3 - 4 minutes.

Add curry powder and stir well. Pour in stock, bring to boil and cook briskly for 5 minutes. Add parsley and peas (dont cover the pan to ensure peas stay green).

While vegetables are cooking, remove crusts from bread cut into cubes and fry them in remaining butter in frying pan. Stir well until they are golden brown. Drain in medium sieve and keep hot in a small heated bowl.

When peas are cooked, pour contents into a liquidiser and blend to fine cream. Pour soup back into saucepan, reheat until boiling; add cream, removing from heat immediately.

Serve in terrine or individual bowls with croutons in separate bowl.

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