Summary

Ingredients

• 250 g lamb`s lettuce
• 2 shallot (s)
• 2 tablespoon butter
• 2 cloves garlic)
• 1 potato (s), medium-sized
• salt and pepper
• nutmeg
• 1 piece (s) lemon (s), zest
• 1 bay leaf
• 0.5 liter ½ broth
• 200 g cream
• 1 pinch (s) sugar
• 1 squirt lemon juice
• 60 g ham in strips, fried until crispy

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Instructions

1. Thoroughly clean the lamb`s lettuce and wash it several times. Blanch briefly in plenty of salted water and then rinse in cold water so that it keeps its color. Roughly chop the lettuce.
2. Finely dice the shallots, fry them in the hot butter, add the chopped garlic and grate the raw potatoes for the binding. Deglaze with the broth. Then salt, pepper and add a little nutmeg. Add the piece of lemon peel and the bay leaf. Cook slowly until soft, then puree, remove the lemon peel and bay leaf beforehand.
3. Just before serving, add the lamb`s lettuce and puree the entire soup with the blender. Bring to the boil, fill up with cream, mix up again and, above all, season very well with salt, sugar and lemon juice.
4. Pour into cups and sprinkle strips of crispy fried ham on top.
5. The amount is enough for 6 small soup cups.
6. Tip: The soup can be prepared well. Finish the soup and keep the salad in the extra pot. When the visit comes, heat the soup, add the salad, puree etc. as described above. Important so that the soup retains its beautiful color: only season with lemon juice immediately before serving, otherwise it will turn gray.