Cream Soup of Green Peas and Iceberg Lettuce
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Cream soup of green peas and iceberg lettuce
Ingredients
- Green Peas - 14.1 oz
- Iceberg Lettuce - 17.6 oz
- Chicken Broth - 23 fl oz
- Onion - 1 piece
- Garlic - 1 clove
- Parsley - 4 stems
- Olive Oil - 2 tablespoons
- Cream 22% - 3 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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