Lettuce soup with radish green and veal dumplings
very easy
30 mins
30 mins
Ingredients
- 3 Shallots
- 1 Garlic clove
- 500 g floury potatoes
- 2 TABLESPOONS Oil
- 1,2 l Vegetable broth
- 1/2 bunch Chives
- 170 g boiled fine veal sausages
- 7-10 Tbsp Salt
- 7-10 Tbsp leaves of 1 bunch of radishes
- 2 (approx. 1 kg) Lettuce
- 100 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp grated nutmeg
- 1 Splash of lemon juice
- 5–6 Radishes
Directions
- 1
Peel and chop the shallots and garlic. Peel, wash and halve the potatoes. Heat 1 tablespoon of oil in a large pot. Steam shallots and garlic for about 3 minutes until transparent. Add the potatoes and steam briefly. Pour in broth, bring to the boil and cook the potatoes for about 20 minutes in a closed saucepan
- 2
Wash the chives, shake dry and cut into fine rolls. Squeeze the veal emulsion out of the intestine and mix with the chives. Form into dumplings with 2 teaspoons and cook in boiling salt water for about 5 minutes
- 3
Clean, wash and roughly chop the radish leaves. Clean and wash lettuce, set aside some heart leaves for garnishing. Add remaining leaves together with the radish leaves to the soup. Puree the soup with a hand blender. Add cream, bring to the boil and season to taste with salt, pepper, sugar, nutmeg and lemon juice
- 4
Wash radishes thoroughly, rub dry and cut into thin strips. Heat 1 tablespoon of oil in a frying pan, fry the veal dumplings and radishes for about 2 minutes. Arrange the soup in bowls and garnish with dumplings, salad leaves and radish sticks
Nutrition Facts
380 kcal
24 g
25 g
10 g
More Delicious Recipes
