Cream of BBQ-grilled lettuce

1. Cut the lettuce in half, brush with oil, and grill on the barbecue*.
2. Melt the butter, add the spring onion, and stew (do not let it color).
3. Add the peas and stew them as well.
4. Add the lettuce and stock and bring to a boil.
5. Strain the mixture, reserve the cooking liquid, blend the mixture into a cream, and add some cooking liquid if needed.
6. Season with salt and pepper.
7. Cold smoke the crème fraîche in a bowl for 8 minutes.
8. Serve the little gem cream with a bit of smoked crème fraîche.

* No barbecue?
Then brush the little gem with smoked oil and grill with a blowtorch.