John Myers
Lettuce Soup with Mint and Pea Garnish
The perfect lettuce soup with mint and pea garnish recipe with a picture and simple step-by-step instructions.
- 2 piece Potatoes, about 100 gr
- 1 piece Onion, about 50 gr.
- Clarified butter
- 200 ml White wine dry
- 800 ml Vegetable broth
- 1 piece Organic lettuce
- 200 ml Cream
- Black pepper from the mill
- Salt
- 150 g Peas
- 150 g Butter
- 150 g Mint leaves
- Peel the potatoes and cut into small pieces. Peel the onion and cut it into small pieces.
- Heat the butter lard and sweat the cubes well in it. Deglaze with the wine and reduce a little, then add the hot vegetable stock and cook on a low heat until the potatoes are soft.
- In the meantime, clean the lettuce, rinse and shake dry. Pluck the leaves around the stems and cut into coarse strips. Now add the leaves with the cream to the soup and puree everything finely. Season again with pepper and salt.
- At the same time, briefly blach the frozen peas and drain. Cut the mint into small pieces. Then heat the butter in a small pan and toss the peas in it for 2-3 minutes and season with salt and pepper. Add the mint and fold in.
- Put the soup in a soup bowl and garnish with the mint peas ….. enjoy your meal …..
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