Salad soup with radish mouse

Ingredients for 4 servings:

• 200 g salad (e.g. lettuce)
• 2 small onions
• 1 garlic clove(s)
• 3 small potatoes
• 1 tbsp oil or butter
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tbsp sugar
• 1 liter vegetable broth
• Pinch(s) of nutmeg
• 1 tbsp lemon juice
• 100 g radishes
• 100 g herbs, chives or parsley or mixtures
• 100 g butter
• 4 slices of wholemeal bread
• 4 radishes (one radish with fresh green leaves per mouse)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Soup as finger food

For the soup, wash and trim the lettuce, then cut into strips. Peel and roughly chop the onions, garlic, and potatoes. Sauté the onions, potatoes, and garlic in oil (or butter) in a deep pot until the onions are translucent. Now add the lettuce and stir in a tablespoon of sugar, then wait until the lettuce collapses. Season with salt and pepper. Deglaze with the stock and add the nutmeg and lemon juice. Let the soup simmer for ten minutes. Meanwhile, to make the radish caps, wash, grate, and squeeze the radishes. Chop the herbs and mix everything with the softened butter. Cut round caps out of the bread. Then make the radish mouse. Do not cut off the root (this will serve as the tail). Trim the green part of the radishes to leave a small nose. Make two diagonal cuts in the radish ball above the nose to create eye discs. Cut a slit behind each eye with a knife. Push the eye pieces into this slit. Now, use a toothpick to pierce the eyes for pupils. Push a piece of leaf stem into these holes. Puree the soup until smooth. Store it in the refrigerator so it can be served cold. Pour the soup into a nice glass. Spread the butter on the bread lid. Place the radish lid on the glass, and place the mouse on top – done.