Cooked Salad with Peas

Rinse the lettuce hearts. Peel the shallots and cut them in half. Chop the parsley leaves and tie the stalks together.

Leave 80 g of butter in a casserole, add the chicken soup, sugar and parsley stalks and let everything boil together.

Reduce the temperature, add the shallots and cook with the lid on for about 6 to 8 minutes, stirring occasionally.

Next, add the lettuce wedges and peas and cook with lid on for another 10 min, perhaps pouring on a little clear soup. Remove the parsley stalks and season with salt, pepper and sugar. Add the chopped parsley and the remaining butter. If necessary, cook for another 2 to 3 min without a lid.

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