Spring soup with peas

Prep time:

Cooking time:

Ingredients

For the recipe

80 g / 0.176 lb / 2.822 oz of shelled peas (about 200 g / 0.441 lb / 7.055 oz with pods)

1 spring onion

1 small potato, 20 g / 0.044 lb / 0.705 oz lamb's lettuce or ordinary lettuce

2 sprigs chervil and parsley

1 knob of butter

Cooking water or milk

Preparation Time: 15 minutes – Cooking Time: 20 minutes

Shell the peas. Peel the onion and the potato. Cut them into fairly thick slices. Wash the salad and fresh herbs.

Steam cook the potato and peas for 20 minutes. After 10 minutes, add the onion. with 2 minutes remaining, add the fresh herbs.

Mix all of the vegetables with the butter and cooking water collected in the tank.

Depending on the desired consistency, and whether you add one or two doses of milk, adjust the amount of stock.

Be daring!

You’ll have realised that this soup is prepared with spring vegetables from the market or your garden.

Spring carrots and turnips, young leeks or fennel shoots each bring a different flavour for your child to try.

Note the recipe