Cream of lamb's lettuce soup

Ingredients for 6 servings:

• 250 g lamb’s lettuce
• 1 onion(s) or 2 – 3 shallots
• 2 tbsp butter
• 2 garlic cloves
• 1 potato(s)
• salt and pepper
• nutmeg
• 1 lemon(s), untreated, 1 piece of peel
• 1 bay leaf
• ½ liter broth
• 200 g cream
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 60 g bacon, streaky, in fine strips
• lamb’s lettuce for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Something different – and very tasty!

Clean and wash the lamb’s lettuce florets. Blanch them in plenty of salted water (so they retain their color) and roughly chop them. Fry the bacon until crispy, then set aside. Heat the butter in a saucepan. Finely dice the onions or shallots, sauté them in the hot butter, and add the chopped garlic. Grate in the raw potato (this helps to thicken the soup), then just cover everything with broth. Season with salt and pepper, add a little nutmeg, and also the lemon zest and bay leaf. Slowly simmer until soft. Remove the lemon zest and bay leaf, and purée the soup. All this can be done in advance, as the lamb’s lettuce florets will be added shortly before serving. Purée everything again. Bring to a boil, add cream, and purée again until the soup is nice and foamy. Now all that’s left to do is season the soup well with sugar, lemon, and salt. Important: Only add the lemon juice shortly before serving, otherwise the soup will lose its beautiful green color and turn gray! Pour the soup into cups, sprinkle with strips of crispy fried bacon, garnish with lamb’s lettuce florets and serve.