Lettuce soup
Ingredients
- 1 shallot, finely chopped
- generous knob of butter
- ca. 200 g lettuce (or other salad) leaves, leafy parts only, washed and roughly chopped
- 500 ml vegetable bouillon (or chicken stock)
- 1 tbsp flour
- 100 ml single cream
- 1 yolk
- 2 tbsp dry sherry or vermouth (Noilly Prat or Martini)
- salt, white pepper
Method
- Melt butter in saucepan over low heat, add shallots and cook until soft but not browned. Add salad leaves and cook until wilted. Add ca. 100 ml stock or vegetable bouillon, puree mixture, pass through sieve, set aside.
- Melt second knob of butter, add flour and cook over medium heat, add remaining stock or vegetable bouillon, keep whisking and simmer for 10 to 15 minutes. Add salad puree, remove from heat. Mix yolk and cream, add to hot soup (not boiling!). Season with vermouth/sherry, salt and pepper. Serve hot, lukewarm or cold.