Cream of Lettuce Soup

Clean lettuce, cut off coarse parts and cut finely.

Finely chop the onion and also cut the ham into fine strips. Cut carrots into small cubes and cook in salted water until not too soft, drain.

Finely chop the parsley. Heat oil in a pot and fry ham strips in it until crispy, remove from pot and drain. Pour off oil, add 20 g butter and fry onion until light. Add lettuce and sauté for 10 minutes.

Pour in soup, let it boil away and puree with blender. Finally, season with parsley, salt, pepper, sugar and nutmeg.

Whisk crème fraîche with sour cream and stir into the no longer boiling soup. Cut ice-cold butter into pieces, add to the soup and whip with a whisk. Arrange the creamed salad soup and serve hot with peas, carrots and strips of ham as garnish.

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