A simple and wholesome dish that captures the essence of spring, pea and lettuce cream combines the sweetness of legumes with the fresh flavor of seasonal greens. This velvety soup, enriched with a drizzle of extra virgin olive oil and scented with savory and parsley, is perfect as a light first course or an evening comfort food.
Ideal served with crunchy croutons, it wins you over with its natural creaminess and the bright green color that instantly lifts your mood.
Vegetarian
Gluten-Free
Light
Vegetarian
Pea and Lettuce Cream Soup
A light and fresh spring soup made with dried peas, lettuce, and aromatic herbs, served with toasted bread.
Ingredients
- 1 head of lettuce
- 300 g dried peas
- 2-3 fresh spring onions
- A few fresh savory leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped parsley
- Salt to taste
- Toasted bread for serving
Tools
- Saucepan
- Food mill
- Knife
- Wooden spoon
- Bowl
Instructions
- Soak the dried peas for 12 hours.
- Boil them in lightly salted water until tender.
- Meanwhile, chop the onions and stew them with a little olive oil.
- Pass peas and onions through a food mill to make a smooth cream.
- Add the sliced lettuce and bring to a gentle boil in a shallow pan.
- Remove from heat, add savory, parsley, and remaining oil.
- Serve hot with toasted bread cubes.
Nutritional values (per serving)
Calories
210 kcal
210 kcal
Fat
9 g
9 g
Carbohydrates
24 g
24 g
Protein
9 g
9 g
Sugar
4 g
4 g
Fiber
7 g
7 g
Sodium
190 mg
190 mg
This post is also available in: Italiano (Italian)
