Lettuce And Pea Soup
|Chicken stock||1 Quart|
|Peas||1⁄2 Pound (Fresh Or Frozen)|
|Butter||1 1⁄2 Tablespoon|
|Oil||1 1⁄2 Tablespoon|
|Saffron threads||1 Pinch (Threads Or Powder)|
1 Peel and dice the potatoes.
2 Peel the onion and chop very finely.
3 Wash the escarole well and dry.
4 Shred the escarole leaves.
5 In a pan, bring the chicken stock to a boil.
6 Add in the peas and boil gently until very tender.
7 Allow the liquid and peas to cool a little.
8 In a blender jar, add the peas and process in several batches.
9 In a pan, heat butter and oil.
10 Add the onion and lettuce and sweat until tender.
11 Add in the potatoes and fry briefly, stirring.
12 Pour in the pureed peas and stock.
13 Add in the salt to taste and the saffron.
14 Simmer for 10 minutes.
15 Ladle into soup bowls and serve.