Lettuce soup with dill oil

Lettuce soup with dill oil

Total: 30 min. | Active: 30 min.
Nutritional value / person: 180 kcal
, Fat: 16 g
, Carbohydrate: 5 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Dill oil

2 tbsp lemon juice
2 tbsp olive oil
3 sprigs dill, finely chopped
salt to taste


20 g butter
1 spring onion incl. green part, coarsely chopped
150 g head lettuce, cut roughly into pieces
100 g frozen peas
¼ dl white wine
4 dl vegetable bouillon
20 g butter
1 tbsp crème fraîche
salt and pepper to taste
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How it's done

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Dill oil

Whisk the lemon juice and oil. Whisk in the dill and salt.


Heat the butter in a pan. Sauté the onion for approx. 2 mins. Add the lettuce and peas, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock, simmer for approx. 5 mins., blend until smooth. Add the butter and crème fraîche, blend briefly, season. Serve the soup with the dill oil.

Good to know
Serve with: Slices of toast.

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