Summary

Ingredients

• 2 head lettuce, (lettuce)
• 3 shallot (s)
• 150 g butter
• 750 ml vegetable stock
• 800 g crème fraîche
• 1 box cress
• 2 tablespoon lime juice or lemon juice
• salt and pepper
• nutmeg

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Instructions

1. Dice the shallots and fry in approx. 30 g butter. Wash the lettuce, put the lettuce hearts aside. Add the lettuce leaves to the shallots and cook for 5 minutes. Top up with broth and bring to the boil. Then puree with the mixer, add the crème fraîche, season with salt and simmer for 10 minutes. Cut the lettuce hearts into strips.
2. Take the soup off the fire and beat the rest of the cold butter in pieces underneath. Season with lime juice, salt, pepper and nutmeg, add the lettuce hearts and sprinkle the soup with cress before serving.