Cold lettuce and basil soup

For 4 people
  • 1 Bund Radishes
  • 1/2 Bun d chives
  • 300 g Lettuce
  • 2 EL Olive oil
  • 750 ml Vegetable stock (instant)
  • 3 stem (s) basil
  • 100-150 g whipped cream
  • Salt
  • pepper
  • 200 g double cream cheese
  • 1 EL Crème fraîche
  • some splashes of lemon juice
  • Chive flowers
3 0 minutes
Clean and wash the radishes, cut into very fine sticks. Wash the chives and cut into small rolls. Pluck lettuce leaves from the stalk, wash and drain well. Cut 3 leaves into fine strips, roughly cut the rest. Heat the oil. Sweat coarsely cut lettuce in it. Pour in the stock and bring to the boil. Wash the basil, pluck the leaves, add half of them to the broth. Puree the soup with the cutting stick, withRefine the cream, season with salt and pepper. Stir in the remaining lettuce strips and basil, let cool. Mix the cream cheese, crème fraîche and lemon juice together. Season with salt and pepper and shape into small dumplings. Carefully slide the dumplings into the soup. Serve sprinkled with radishes and chives and garnished
Waiting time approx. 1 hour
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 29 g fat
  • 5 g carbohydrates


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