Braised lettuce soup
Lettuce softens with onion before simmering in stock with potatoes.
Active time25 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 130 g fresh lettuce leaf
- 1 onion
- 3 medium potato
- 10 g unsalted butter
- 40 g thick double cream with 40% fat
- 1 egg
- 1300 ml ready-to-use vegetable stock
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
Preparation
Wash, drain and chop the lettuce. Peel and thinly slice the onion. Peel and wash the potatoes, then slice them. Melt the butter in a saucepan and cook the lettuce and onion, stirring until their released liquid evaporates.
130 g fresh lettuce leaf1 onion3 medium potato10 g unsalted butter- sieve
- knife
- chopping board
- vegetable peeler
- saucepan
- spatula
Pour in the stock and add the potatoes. Bring to a simmer, cover and cook gently for 45 min, until tender. Remove from the heat, blend with an immersion blender and gently reheat if needed.
1300 ml ready-to-use vegetable stock- saucepan
- lid
- immersion blender
Crack the egg and separate the yolk from the white. Whisk the yolk with the cream in a soup tureen. Gradually whisk the hot soup into it. Add the optional salt and pepper and serve immediately in small portions.
40 g thick double cream with 40% fat1 egg1 pinch of ground black pepper — optional1 pinch of fine salt — optional- soup tureen
- whisk
- ladle
Allergens
- Celery
- Eggs
- Milk
Composition to check for: Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration