Iceberg lettuce soup

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 2 shallots
• 1 liter vegetable broth
• 150 g goat cheese, soft
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

with goat cheese

Bring the broth to a boil. Meanwhile, finely chop the shallots, lettuce, and parsley. Reserve a few strips of lettuce for garnish at the end, then add all the other ingredients to the pot. Add the goat cheese and let everything simmer for a few minutes. Purée with an immersion blender and bring back to a boil. Season with salt and pepper and garnish with the iceberg lettuce strips. Serve with toast or a slice of whole-grain bread.