for 4 person

Soup

2 tbsp	olive oil
1	onion, coarsely chopped
1	garlic clove, coarsely chopped
500 g	mealy potatoes, peeled, chopped
8 dl	vegetable bouillon
100 g	lambs' lettuce
2 tbsp	white almond cream

Topping

2 tbsp	hazelnuts, coarsely chopped
2 tbsp	sunflower seeds
1 tbsp	sesame seeds
1 tsp	ground coriander seeds
¼ tsp	chilli flakes
½ tsp	sea salt
a little	pepper
20 g	lambs' lettuce

How it's done

Soup

Heat the oil in a pan. Sauté the onion and garlic for approx. 5 mins. Add the potatoes and cook briefly. Pour in the stock, cover the potatoes and simmer for approx. 20 mins. until soft. Add the lamb's lettuce and almond butter, puree the soup until smooth.

Topping

Dry-roast the hazelnuts in a frying pan for approx. 5 mins. along with all the other ingredients up to and including the pepper. Serve the soup with the topping and lamb's lettuce.

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