This soup comforts you because it fills your belly for hours and is very tasty.
It is wonderfully springy with small and very sweet peas. So, don’t be fooled by its rustic appearance.
Aunt Silvana doesn’t love cooking at all so her recipes are always smart: easy, fast, and super nutritious!

Aunt's Spring soup

  • Preparation time: 120 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 2 kg or 4 lbs of shelled peas
  • 1 head of lettuce
  • 1 teaspoon of tomato paste
  • 2 white onions
  • 1 liter or 1 US quart of vegetable broth
  • 50 gr or 2 oz of grated Parmesan cheese
  • 4 slices of bread
  • 4 eggs
  • Extra virgin olive oil
  • Salt to taste
  1. Instructions
  2. Clean and wash the vegetables well. Chop the head of lettuce into strips. Finely chop the onions. Dice the tomato.
  3. Sauté the onion in a pot with a little oil. Add the tomato and continue cooking. Add the peas and the head of lettuce. Cover with the broth and cook for about an hour and a half.
  4. In a bowl, beat the eggs with a whisk together with the grated Parmesan. Pour them into the soup and cook for a few minutes.
  5. Brush the bread.
  6. Serve the soup in bowls with the bread on the bottom of the plate and above the eggs and vegetable soup. If you like you can sprinkle it with more grated Parmesan.

Tips to ensure the success of the dish:

  • Onions should always be sautéed until clear and translucent to ensure the correct flavor profile.
  • Vegetable broth is very easy to make at home. For the recipe see here (hyperlink).
  • Only the light green-white central part of the lettuce should be used.

Aunt Silvana on her Vespa