Gazpacho of cabbage lettuce, garden peas and chives

Name: gazpacho of cabbage lettuce, garden peas and chives
Cook time: 15 min
Total time: 225 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 onion; 25 g unsalted butter or margarine; 1 lettuce; 450 g frozen garden peas; 750 ml tap water; 1,5 chicken broth tablet; 25 g fresh chives

Cold soup of chives, lettuce, onion and garden peas

Ingredients

Kitchen Stuff

1 blender

Directions

Cut the onions. Heat the butter in a soup pan and fry the onions for 3 min.
Remove the leaves from the lettuce. Wash and dry and cut into strips.
Put the garden peas, cabbage lettuce, the water and the bouillón tablets in the soup pan. Bring to the boil and cook on low heat for 5 minutes.
Keep some chives behind for garnishing. Slice the rest of the chives.
Remove the pan from the heat, stir in the chives and puree with the hand blender. Season with pepper and salt.
Allow to cool to room temperature for 30 minutes and place in the refrigerator for 3 hours. Garnish the soup with the chives left behind and serve.