Canned pea soup

1. Leaf and wash the lettuce. Peel and cut into small potatoes. Peel and finely mince the onion.
2. In a casserole dish, brown the onion in the butter without it colored then add the lettuce leaves, the diced potatoes, the bouillon cube, the peas and cover with 1.5 l of water.
3. Wear a small broth and simmer for ten minutes.
4. Finely mix the soup to the diver and simmer for 5 additional minutes. Salt and pepper at your convenience.
5. Fill the jars without delay, close and immediately proceed to the heat treatment, 2 time at 1200 ° C.

When consuming, reheat and add 30 cl of crème fraîche. Serve immediately.