SUMMER LETTUCE VELVET
The summer lettuce soup is a simple and quick recipe to make, perfect for the hottest evenings or as an appetizer for a refreshing and healthy dinner.
You will only need a few simple ingredients to create an alternative dish with which you can surprise your guests !
Ingredients:
- 2 large heads of lettuce
- 1 fresh spring onion
- 1 shallot
- 750ml of vegetable broth
- 30g of breadcrumbs
- 3 tablespoons of extra virgin olive oil
Preparation:
Chop the shallots and spring onions. Melt the oil and butter, add the shallots and spring onions and sauté them.
Cut the lettuce leaves into strips and add them to the spring onions. Cook a little and add 500ml of hot vegetable broth, continuing cooking for about 20 minutes, then add salt and pepper. Drain the lettuce, keeping the cooking liquid and blend it until it becomes a fine cream.
Add 30g of breadcrumbs to the cooking liquid, cook the mixture until it thickens and add it to the cooking cream, then mix .
Cut the bread into triangles and toast it on both sides. Pour the cream soup onto plates, garnish with croutons, yogurt and chives and serve at room temperature.
For a refreshing effect, leave to rest in the fridge for half an hour and that’s it!
Enjoy your meal from Verdemax!
The summer lettuce soup is a simple and quick recipe to make, perfect for the hottest evenings or as an appetizer for a refreshing and healthy dinner.
You will only need a few simple ingredients to create an alternative dish with which you can surprise your guests !
Ingredients:
- 2 large heads of lettuce
- 1 fresh spring onion
- 1 shallot
- 750ml of vegetable broth
- 30g of breadcrumbs
- 3 tablespoons of extra virgin olive oil
Preparation:
Chop the shallots and spring onions. Melt the oil and butter, add the shallots and spring onions and sauté them.
Cut the lettuce leaves into strips and add them to the spring onions. Cook a little and add 500ml of hot vegetable broth, continuing cooking for about 20 minutes, then add salt and pepper. Drain the lettuce, keeping the cooking liquid and blend it until it becomes a fine cream.
Add 30g of breadcrumbs to the cooking liquid, cook the mixture until it thickens and add it to the cooking cream, then mix .
Cut the bread into triangles and toast it on both sides. Pour the cream soup onto plates, garnish with croutons, yogurt and chives and serve at room temperature.
For a refreshing effect, leave to rest in the fridge for half an hour and that’s it!
Enjoy your meal from Verdemax!