Cold lettuce-basil soup

Name: Cold lettuce-basil soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Radishes; 1/2 bunch Chives; 300 g Lettuce; 2 TABLESPOONS Olive oil; 750 ml Vegetable broth (instant); 3 Stem(s) Basil; 100-150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Double cream cream cheese; 1 TABLESPOON Fresh cream; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Chive blossoms

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Radishes
1/2 bunch Chives
300 g Lettuce
2 TABLESPOONS Olive oil
750 ml Vegetable broth (instant)
3 Stem(s) Basil
100-150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Double cream cream cheese
1 TABLESPOON Fresh cream
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Chive blossoms

Directions

1
Clean the radishes, wash them and cut them into very fine sticks. Wash chives, cut into small rolls. Pluck lettuce leaves from the stalk, wash, drain well. Cut 3 leaves into fine strips, cut the rest roughly. Heat the oil. Sauté coarsely chopped lettuce in it. Add stock, bring to the boil.
2
Wash the basil, pluck the leaves and add half to the stock. Puree the soup with a chopping stick, refine with cream, season with salt and pepper. Stir in remaining salad strips and basil, let cool. Mix cream cheese, crème fraîche and lemon juice. Season with salt and pepper and form into small dumplings. Slide the dumplings carefully into the soup. Serve sprinkled with radishes and chives and garnished
3
Waiting time approx. 1 hour