Fresh soup in winter. A vitamin and flavour bomb with a spicy touch!
Ingredients:
- 100 g floury boiling potatoes
- 200 g lamb's lettuce
- 1 shallot
- 100 gceleriac
- 2 tablespoon butter
- whipped cream (to taste)
- a handful of basil um or a tablespoon of dried basil um
-
100 ml dry white wine
- 750 ml vegetable stock
- 2 sprigs of lemon balm, mint or tarragon (1 tablespoon dried is also fine)
- 1 clove garlic
- salty
Method:
- Rinse and clean the lamb's lettuce . Pick the leaves of the basil and lemon balm, rinse and shake dry. Keep a few lemon balm leaves aside for the garnish.
- Blanch the rest of the herbs with the lamb's lettuce briefly in boiling salted water. Rinse immediately under cold water, let drain well. Chop the lamb's lettuce and herbs coarsely.
- Peel the celeriac and potatoes , cut them into cubes. Chop the shallot and garlic. Stew the vegetables in a knob of butter, do not let them brown.
- Dust with flour and stir well. Deglaze with the white wine and let it reduce. Pour in the stock and let it simmer for 15 minutes.
- Add the cream, lamb's lettuce and herbs and blend the soup until smooth in the blender or with a hand blender.
- Strain the soup and bring to the boil again.
- Add more stock to taste or let the soup reduce further.
- Season with salt and pepper .
- Ladle the soup into pretty bowls. Finish with a lemon balm leaf and serve with whipped cream to taste.
