Usuba
Cream Soup with Peas and Iceberg Lettuce
A delicate cream soup made with green peas and crispy iceberg lettuce. Vegetables are sautéed, simmered in broth, and transformed into a smooth purée with cream. Perfect for both lunch and special occasions.
- Total
- 40 min
- Standard serving
- 522.4 g
Ingredients
Total 10
Instructions
- 1
Step 1
Peel the onion and garlic, chop them finely.
- 2
Step 2
Wash the lettuce leaves and parsley, chop them.
- 3
Step 3
Heat olive oil in a pan, add onion, lightly salt and fry until soft.
- 4
Step 4
Add the chopped salad, mix and fry for about 4 minutes.
- 5
Step 5
Pour the green peas into the pot.
- 6
Step 6
Add garlic and parsley, mix everything together.
- 7
Step 7
Pour hot vegetable broth so that it barely covers the vegetables. Bring to a boil and simmer for 20 minutes.
- 8
Step 8
Puree the vegetables with a blender. If needed, drain some of the broth to adjust the soup's consistency.
- 9
Step 9
Season the soup with salt and pepper to taste. Add the cream and heat through.
- 10
Step 10
Serve the soup with fried croutons rubbed with garlic.
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