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Soup of Dutch butterhead lettuce

Green soup is a delicious starter on the spring menu. Tasty, colorful, and can be sold with a good margin.

Ingredients

200gPeeled potatoes
1Chopped shallot
1Butterhead lettuce
2sprigs of thyme
splash of cream
1.5lStock

Preparation

  1. Cut the potatoes into brunoise and sauté with the shallot in oil.
  2. Strip two sprigs of thyme and fry along.
  3. Clean the lettuce (save the heart) and remove the core.
  4. Stew the leaves with the shallot and potatoes.
  5. Add 1.5 liters of stock and the cream, let simmer on low heat until the potatoes are very soft. , Puree the soup and strain. Season with salt if necessary.
  6. Just before serving, quickly stir-fry the reserved heart of the lettuce in oil and serve as a garnish in the soup.