Cream Soup from Lamb`s Lettuce with Parmesan

Summary

Ingredients

• 300 g lamb`s lettuce
• 1 shallot (s)
• 1 tablespoon olive oil
• 1 sprig chervil
• 500 ml chicken broth or vegetable broth
• 1 cube sugar
• 15 cl cream
• Salt and pepper, from the mill
• 50 g parmesan, rated

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Instructions

1. Clean and wash lamb`s lettuce and drain well, ideally spin. Finely chop the shallot and sauté in the olive oil until translucent. Add the plucked chervil and the lamb`s lettuce. Sweat everything lightly. Pour in the broth and add the sugar. Cover everything and let it simmer gently for about 10 minutes.
2. Mix the soup in the mixer or with the hand blender and add the cream. Season to taste with salt and pepper from the mill. Pour into soup plates or cups and sprinkle with the parmesan.
3. Variation: This soup also tastes very good made from spinach or the cabbage of radishes.