Pea and lettuce soup

Ingredients for 4 servings:

• 150 g peas, frozen
• 1 lettuce(s)
• 100 g potatoes, floury, approx.
• 150 g leek, the light part
• 1 garlic clove(s), possibly one more
• 100 g sugar snap peas, frozen, approx.
• 1 tbsp lemon juice
• 60 g butter
• 1.2 liters vegetable broth, hot
• 1 tbsp white wine vinegar, approx.
• 3 tbsp sour cream
• Cayenne pepper
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash and dry the lettuce, and cut the leaves into strips. Reserve the heart for the garnish. Peel and dice the potato. Store in water to prevent it from browning. Wash the leek, halve or quarter it lengthwise, and cut it crosswise into thin strips. Dice the garlic. Blanch the snow peas in salted water, drain through a sieve, and rinse well. Once cooled, cut into bite-sized pieces. Cut the lettuce heart into fine strips and mix with the snow peas and lemon juice. Dice 40g butter and chill in the refrigerator. Heat 20g butter in a saucepan, add the leek, potatoes, and garlic, and sauté for about 10 minutes, stirring constantly. Add the peas and lettuce strips and sauté for 2-3 minutes. Pour in the vegetable stock and cook with the lid closed for about 5 minutes, until the potatoes and peas are tender. Using a hand blender, purée the soup with the white wine vinegar and sour cream until smooth, seasoning with salt, cayenne pepper, and pepper. Add the cold butter and mix in. Ladle the soup into bowls and serve with the garnish.