lamb's lettuce soup

Ingredients for 6 servings:

• 250 g lamb’s lettuce
• 2 shallots
• 2 tbsp butter
• 2 garlic cloves
• 1 medium-sized potato(s)
• salt and pepper
• nutmeg
• 1 piece(s) lemon(s), peel
• 1 bay leaf
• ½ liter broth
• 200 g cream
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 60 g ham in strips, crispy fried

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thoroughly clean the lamb’s lettuce and wash it several times. Blanch it briefly in plenty of salted water and then rinse it with cold water to retain its color. Roughly chop the lettuce. Finely dice the shallots and fry them in hot butter, add the chopped garlic, and grate the raw potato to bind it. Deglaze with the stock. Then season with salt, pepper, and a little nutmeg. Add the lemon zest and the bay leaf. Slowly cook until soft, then puree, removing the lemon zest and bay leaf first. Just before serving, add the lamb’s lettuce and puree the entire soup with a hand blender. Bring to a boil, top with cream, blend again, and season well with salt, sugar, and lemon juice. Ladle into mugs and sprinkle with strips of crispy fried ham. This quantity serves 6 small soup bowls. Tip: The soup can be prepared well in advance. Finish the soup and store the salad in a separate pot. When your guests arrive, heat the soup, add the salad, puree, etc., as described above. Important to ensure the soup retains its beautiful color: season with lemon juice only immediately before serving, otherwise it will turn gray.