Beetroot and lettuce soup with peas
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 26 tags
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Recipe characteristics
Cream
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Beetroot raw peeled 400 g
- Lettuce trimmed leaves 500 g
- Peas frozen 100 g
- Spring Onion 200 g
- Cream approximately 30% fat 100 g
- Extra virgin olive oil 30 g soup and 10 g peas 40 g
- Parsley 3 g
- Salt 3 g
- Water 800 g soup and 50 g peas 850 g
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Method
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Chop the spring onions and soften in a saucepan with 30 g of oil for 5 minutes.
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Slice the lettuce into strips and dice the beetroot into 1 cm pieces. Add both to the saucepan with 800 g of water and 2 g of salt. Cover and simmer gently for 25–30 minutes until the beetroot is tender.
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Remove from the heat, add the cream and blend smooth with a stick blender. Reheat gently.
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Put the peas in a frying pan with the remaining 50 g of water. Cover and cook for 3 minutes; uncover, let the water evaporate, then add the remaining 10 g of oil and gram of salt. Sauté for 1–2 minutes.
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Divide the soup between four bowls and finish with the peas and chopped parsley.
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