Lettuce soup with dill oil

Name: Lettuce soup with dill oil
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g butter; 1 tbsp crème fraîche; 100 g frozen peas; 1 spring onions incl. green parts; 150 g head lettuce; 2 tbsp olive oil; 4 dl vegetable bouillon; 2 tbsp lemon juice; 3 sprig dill; salt to taste; salt and pepper to taste; ¼ dl white wine

Soups and stew salad Vegetarian

Total: 30 min. | Active: 30 min.

vegetarian

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Esther – Leaf to Root

Ingredients

for 4 person

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

Soup
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

How it's done

Dill oil

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

Soup

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.

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