Cooking Salad with Peas

First, rinse and clean the romaine lettuce. Cut down the leaves by the stems (about 300 g of leaves and 100 g of stems). Cut the stems into pieces and pluck the leaves into pieces.

Remove the peel from the onion and the garlic and chop them. Heat the oil and sauté the onion and garlic until translucent.

Add the lettuce stems, a little later the lettuce leaves and finally the green, undefrosted peas. Coarsely chop the parsley, dust lightly with flour and add as well. Pour in the vegetable broth.

Add the soup powder, cook gently until soft and season the cooking salad with peas with salt, pepper and freshly grated nutmeg.

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