2 onions, thinly sliced

2 tbsp butter

5 cups (1.25 litres) chicken broth

1 potato, peeled and cubed

4 cups (600 g) frozen green peas

2 cups (90 g) lettuce, chopped (such as green leaf, romaine, etc.)

1/2 cup (125 ml) 15% cooking cream (optional)

Croutons, to taste

Fresh chervil leaves, to taste

In a pot, soften the onions in the butter. Add the broth and potato and bring to a boil. Simmer for 20 minutes or until the potato is tender.

Add the peas and lettuce and bring to a boil. Simmer for 2 minutes.

In a blender, purée the soup until smooth. Season with salt and pepper. Strain and add the cream, if desired.

Serve in bowls and garnish with croutons and chervil.

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