Cream Soup of Green Peas and Iceberg Lettuce
Soups • European
Description
Cream soup of green peas and iceberg lettuce
Ingredients
- Green Peas 15 oz
- Iceberg Lettuce 20 oz
- Chicken Broth 25 fl oz
- Onion 1 piece
- Garlic 1 clove
- Parsley 4 stems
- Olive Oil 2 tablespoons
- Cream 22% 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the onion and garlic. Chop them.
Step 2
Wash the lettuce leaves and parsley, then chop them.
Step 3
In a pot, heat the oil, add the onion, sprinkle with a little salt, and sauté until soft.
Step 4
Add the lettuce, stir, and sauté for another 4 minutes.
Step 5
Add the peas.
Step 6
Add the garlic, parsley, and mix everything together.
Step 7
Pour in the hot vegetable broth until it just covers the vegetables. Bring to a boil and cook for 20 minutes.
Step 8
Puree the vegetables using a blender (you can pour off some broth to adjust the soup's thickness and add more if necessary). Season with salt and pepper to taste. Stir in the cream and warm it slightly.
Step 9
Serve the cream soup with toasted croutons rubbed with garlic.
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