Rice soup, peas and lettuce
Instructions
Saute butter, pour in the broth, add the peas and parsley and cook until completely cooked.
Finely chop the lettuce leaves, cook them al dente in lightly salted water and drain.
Boil the broth and peas, add the rice and lettuce, bring to boiling and serve with Parmesan cheese.
Ingredients and dosing for 4 persons
- 200 g of rice
- 200 g of shelled peas
- 500 g of lettuce salad
- 300 cl of broth
- 50 g of butter
- 1 teaspoon of chopped parsley
- Grated parmesan cheese
- Salt