Cream Soup from Lamb`s Lettuce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g lamb`s lettuce
- 1 onion (s) or 2 - 3 shallots
- 2 tablespoon butter
- 2 cloves garlic)
- 1 potato (s)
- salt and pepper
- nutmeg
- 1 lemon (s), untreated, piece zest
- 1 bay leaf
- 0.5 liter ½ broth
- 200 g cream
- 1 pinch (s) sugar
- 1 squirt lemon juice
- 60 g bacon, mixed, cut into fine strips
- Lamb`s lettuce for garnish
Print Recipe
Pin Recipe Instructions
- Clean and wash lamb`s lettuce florets. Blanch in plenty of salted water (this way they keep their color) and roughly chop. Fry the bacon until crispy, set aside.
- Heat the butter in a saucepan. Finely dice the onions or shallots, sauté in the hot butter, add the chopped garlic. Grate in the raw potato (this gives the whole thing its binding), just cover everything with broth. Salt, pepper, add a little nutmeg, also the piece of lemon peel and the bay leaf.
- Let it simmer slowly. Fish out the lemon peel and bay leaf, puree the soup. All of this can be prepared well, because the lamb`s lettuce florets are only added shortly before serving. Puree everything again finely. Bring to the boil, fill up with cream, mix again so that the soup is nice and frothy. Now the soup only has to be seasoned well with sugar, lemon and salt.
- Important: Add the lemon juice just before serving, otherwise the soup will lose its beautiful green color and turn gray! Pour the soup into cups, sprinkle with the crispy fried bacon strips, garnish with lamb`s lettuce florets and serve.
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