Sweet Pea Soup

I don't know why, but I have a feeling of a déjà vu.
Enough with the nonsense, today we're doing it short and sweet.


Sweet Pea Soup
for 4

fresh peas, to be shelled about 1.5 kg.
onion 1
butter lettuce 1 small head (about 200 gr)
olive oil, salt, pepper, lemon juice to taste
yogurt, mint leaves to serve to taste

Shell the peas and use the pods to make the stock: place them in a large pot covered with water, add one carrot, one onion, one celery stalk, few peppercorns, a little bit of parsley and some salt. Bring to boil and let it simmer for about 40 minutes. Drain the stock discarding the vegetables and the pods.
For the soup, chop the onion and sauté it in a litle bit of olive oil until it becomes translucent. Add the peas, the lettuce cut in pieces, a pinch each of salt and pepper and cover with the stock. Bring back to boil and let it simmer for another 15-20 minutes, until peas are tender. Puree with a blender, bring back to boil and adjust the flavor with some lemon juice, and more salt and pepper if necessary. Serve it with a spoon of yogurt mixed with few minced mint leaves.