Gazpacho of cabbage lettuce, garden peas and chives

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.