in Soup Recipes

Salad soup à la Heidi

updated

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Ingredients for 4 servings:

  • 2 lettuce(s)
  • 1 shallot(s)
  • 3 potatoes
  • 2 tbsp butter
  • 1 liter vegetable broth
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 1 pinch(s) sweet paprika powder
  • 2 tbsp sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A vegetarian soup that packs a punch.

Finely dice the shallot and peeled potatoes. Wash the lettuce and tear the leaves slightly by hand. Melt the butter in a saucepan and sauté the shallots. Then briefly sauté the lettuce leaves. Add the potato pieces. Top up with 1 liter of vegetable stock. Season with salt, pepper, nutmeg, and paprika and simmer on low heat for 10-15 minutes. The soup is ready when the potato pieces are tender. Garnish the soup with a little sour cream. This can also be done before serving, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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