AuthorMariaCategoryGluten-Free, Main Dish, Nut-Free, Spring, Vegetarian
2 tbsp butter
2 onions or leeks (or 2 cups spring onions), chopped
1 head of lettuce, cut into strips
1 cup pea shoots, if available
16 oz frozen peas
2 cups water
1 cup vegetable broth
¼ cup chives, finely chopped
salt and pepper, to taste
1
Heat butter in a large pot and sauté onions for 3-5 minutes. Add lettuce, pea shoots, peas, water and broth. Bring to a boil and simmer for 5 minutes on low heat.
2
Remove pan from heat and stir in chives. Puree soup with an immersion blender. Season to taste with salt and pepper.
3
Let cool 30 minutes and then chill, covered, for at least 3 hours before serving. Garnish with additional chives, if desired, and serve with a loaf of crusty bread. Enjoy!
(original recipe from Savory magazine)
Ingredients
2 tbsp butter
2 onions or leeks (or 2 cups spring onions), chopped
1 head of lettuce, cut into strips
1 cup pea shoots, if available
16 oz frozen peas
2 cups water
1 cup vegetable broth
¼ cup chives, finely chopped
salt and pepper, to taste
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