Lettuce soup

Ingredients for 4 servings:

• 1 head of lettuce
• 300 g peas (frozen)
• 1 liter stock
• 500 ml cream
• e.g. mint
• 4 slices of toast
• Fat, for frying
• 150 g bacon, diced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, easy, delicious

First, pluck the large outer leaves of the lettuce, trim them, and set them aside. Pluck the rest of the lettuce, trim them, and chop them finely. Place the stock and peas in a saucepan. Thaw the peas first over low heat, then add the shredded lettuce and simmer over low heat for about 10 minutes. In the meantime, cut croutons from the toast and fry them until crispy all over. Then remove from the pan and fry the bacon until nice and crispy. Cut the previously set aside lettuce leaves and mint into thin strips. Add these and the bacon to the prepared bowls. Now puree the soup with a hand blender and add the cream (you can also add the cream before puréeing, which will make the soup a little more frothy). Ladle the soup into bowls and serve. The mint gives the soup a wonderfully fresh flavor, and the fresh lettuce in the bowl has a wonderful aroma, although this only comes from the outer leaves of the lettuce. The bacon completes the dish and gives it a slightly rustic touch.