Lamb’s Lettuce Soup

Keep a few roses of unblanched Vogerlsalat for decoration. Blanch the remaining Vogerlsalat briefly in boiling hot salted water and rinse with ice cold water. Drain well, squeeze and chop.

Peel the shallot and the potato and cut into fine cubes. Cut the toast into fine cubes. Peel the garlic clove and chop finely.

Sauté the shallot in 1 tbsp butter, add the potatoes and the blanched lettuce. Add sherry and chicken stock. Stew gently for approx. 8 min.

Heat the remaining butter, add the toast cubes and garlic and cook croutons.

Blend cooked soup in a hand mixer and pour through a sieve. Mix egg yolks with crème fraîche and add to soup. Heat up again. Season to taste with salt, pepper and a pinch of nutmeg. Whip the whipped cream until stiff and carefully fold into the soup.

Pour the soup into warmed plates and garnish with the lamb’s lettuce florets and croutons.

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