Ingredients
- 1 garlic clove
- 1 onion
- 1 teaspoon fennel seeds
- 1 leek
- 250 grams (8.8 ounces) (frozen) peas
- 1 head of salatrio or a mix of your favourite lettuce leaves (200 grams)
- 200 grams (7 ounces) floury potatoes, peeled
- 15 grams (0.5 ounces) mint
- 600 (2.5 cups) – 800 (3.4 cups) ml vegetable stock
- 125 grams (4.4 ounces) (vegan) crème fraîche
- 100 grams (3.5 ounces) smoked salmon
- optional: sprouts as a topping
- oil to fry
- salt and pepper
- extra: hand blender
Lettuce…for most people it undeniably means salad time or some other cold and summery dish! But let’tuce’ think again… this green gold forms the perfect basis for hot dishes too. For example, what do you think about this light, green soup?
This type of soup is perfect to clean up the back of your fridge! The simplest of ingredients can sometimes produce the best results!
For example, have you already used the butter lettuce from the salatrio for another dish? Just take the remaining leaves and process them in this soup. The perfect road to zero waste because there is no planet B. Light but creamy and crunchy… in short, sensational springtime in a bowl! We love it!
Preparation
- Finely chop or crush the garlic clove. Chop the onion. Cut the leek into rings and remove the leaves from the lettuce. Cut the potatoes into cubes.
- Add some oil to a stock pot (aka soup pot) and heat it over medium heat. Saute the onion and garlic in the oil until the onion is translucent. Then add the fennel seeds and fry for about 1 minute. Add the leek, peas, lettuce, potatoes, mint leaves and 600 ml vegetable stock and bring to the boil. Then lower the heat and let it cook for 10 – 15 minutes, until the potatoes are tender.
- Remove the pot from the heat and puree the soup with a hand blender until creamy. Add a little more stock if the soup still feels too thick. Stir in 100 grams of crème fraîche and season with salt and pepper if necessary.
- Serve the soup in bowls and garnish with the rest of the crème fraiche, the smoked salmon and possibly sprouts.
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