🍽️ Creamy Salad Soup with Fresh Herb Butter

Name: Creamy Salad Soup with Fresh Herb Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 handful parsley; 1 untreated lemon; 1 clove of garlic; 80 g soft butter; salt; 4 heads of romaine lettuce; 4 shallots; 2 tbsp butter; 50 g fine oat flakes; 1 l vegetable broth; 100 ml whipping cream; salt; pepper (from the mill); nutmeg; 1 pinch chili powder; 1 tsp sugar; 1 tbsp lemon juice; 1 tbsp olive oil

312 kcal · 30 min · 4 servings

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Ingredients

0.5 handful parsley
1 untreated lemon
1 clove of garlic
80 g soft butter
salt
4 heads of romaine lettuce
4 shallots
2 tbsp butter
50 g fine oat flakes
1 l vegetable broth
100 ml whipping cream
salt
pepper (from the mill)
nutmeg
1 pinch chili powder
1 tsp sugar
1 tbsp lemon juice
1 tbsp olive oil

Instructions

1. Rinse the parsley under running water.
2. Shake off excess water from the parsley.
3. Pick the parsley leaves off the stems.
4. Finely chop the parsley leaves.
5. Rinse the lemon under hot water.
6. Dry the lemon.
7. Grate about one teaspoon of lemon zest.
8. Squeeze out the lemon juice.
9. Peel the garlic clove.
10. Press the garlic into a small bowl together with the butter.
11. Add the chopped parsley to the butter.
12. Add the lemon zest to the butter.
13. Add one teaspoon of lemon juice to the butter.
14. Mix the butter mixture well.
15. Season the butter with salt.
16. Place the butter in the refrigerator for at least 30 minutes.
17. Remove the outer leaves from the salad.
18. Set aside the small salad hearts.
19. Weigh out 400 to 500 grams of the remaining salad leaves.
20. Wash this salad.
21. Spin the salad dry.
22. Cut the salad into thin strips.
23. Peel the shallots.
24. Chop the shallots finely.
25. Sweat the shallots in the hot butter in a pot until translucent.
26. Stir in the oat flakes.
27. Sweat the oat flakes briefly.
28. Add the cut salad.
29. Cook the salad down with stirring for 1 to 2 minutes.
30. Pour in the broth.
31. Bring the mixture to a boil once.
32. Remove the pot from the heat.
33. Puree the soup until smooth.
34. Stir in the cream.
35. Bring the soup to a boil again.
36. Fry the salad hearts in a pan with hot oil.
37. Fry the salad hearts on all sides for 3 to 4 minutes until lightly browned.
38. Season the salad hearts with salt while cooking.
39. Arrange the fried salad hearts on top of the soup.
40. Serve one tablespoon of the herb butter alongside.

Nutrition per serving

kcal: 312
Protein: 5 g · Fett/Fat: 28 g · Carbs: 17 g