in Soup Recipes

Salad soup

updated

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Ingredients for 4 servings:

  • 2 heads of lettuce
  • ½ bunch arugula
  • 150 g smoked bacon, diced
  • 3 cloves garlic
  • 2 shallots
  • 1 chili pepper(s)
  • 400 ml vegetable stock
  • 1 cup crème fraîche
  • 3 tbsp parsley, chopped
  • Olive oil, for frying
  • salt and pepper

Instructions

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

Wash and chop the lettuce. Dice the shallots, garlic, and chili pepper. Heat the oil in a pan, fry the bacon cubes until crispy, and stir in the shallots, garlic, and chili for 2 minutes. Add the lettuce and let it wilt. Pour in the vegetable stock and bring to a boil briefly, then reduce the heat considerably. Add the crème fraîche and parsley and blend with a hand blender until the soup reaches a creamy consistency. Season to taste with salt and pepper. When serving, garnish the filled plates with a few drops of chili oil, cooked bacon, and/or garlic croutons.

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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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