Salad Soup with Herb Butter

Ingredients

• 0.5 handful parsley
• 1 untreated lemon
• 1 Garlic clove
• 80 g soft butter
• Salt
• 4 romaine lettuce heads
• 4 shallots
• 2 tbsp butter
• 50 g delicate rolled oats
• 1 l vegetable broth
• 100 ml heavy cream
• pepper (ground)
• nutmeg
• 1 pinch chili powder
• 1 tsp sugar
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil

Instructions

1. 1.

   For the gremolata butter, rinse the parsley, shake dry, pluck the leaves and finely chop. Wash the lemon hot, dry it, grate about 1 tsp zest and squeeze out the juice. Peel the garlic and press into a small bowl with the butter. Add the parsley, lemon zest and 1 tbsp lemon juice, mix well. Season with salt and refrigerate for at least 30 minutes.

2. 2.

   For the soup, remove the outer leaves from the lettuce and set aside the smaller leaflets. Weigh 400-500 g of lettuce leaves. Wash, dry, and shred finely. Peel and finely chop the shallots. In hot butter in a pot, sauté until translucent. Stir in the rolled oats and cook briefly. Add the lettuce, stir for 1-2 minutes, then pour in the broth. Bring to a boil, remove from heat, and blend smooth. Stir in the cream, bring back to a boil, then season with salt, pepper, nutmeg, chili, sugar, lemon juice and adjust seasoning.

3. 3.

   In a pan, lightly sauté the lettuce leaflets in hot oil for 3-4 minutes all around, seasoning with salt. Plate the leaflets on top of the soup and serve with 1 tbsp gremolata butter each for finishing.