Summer soup of peas and green salad

Ingredients for 4 servings:

• 1 head of lettuce, any variety
• 300 g peas, frozen
• 1 large onion(s)
• 1 carrot(s)
• ¼ ml vegetable broth, homemade or instant
• 2 tbsp olive oil
• some salt and pepper
• n. B. herbs, e.g. mint

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Finely chop the onion and carrot and sauté in olive oil. Then add 2/3 of the peas and the chopped lettuce, pour in the broth, and simmer for about 15 minutes until the peas are tender. Now blend the soup thoroughly. Add the remaining peas and simmer for another 5-10 minutes until these peas are also tender; they will not be blended again. Season with salt, pepper, and herbs. Tip: This is excellent for using up garden lettuce that has already gone wild and is no longer suitable for “salad eating.” If you have any, leave out the blossoms. Serve with boiled potatoes, fresh white bread, and a light white wine.