Foamy butterhead lettuce soup with coriander

The fresh taste of the butterhead lettuce is given all the space it needs alongside the single cream, and the coriander adds an Asian tint.

Foamy butterhead lettuce soup with coriander

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head of lettuce (butterhead)



single cream



butter, unsalted



shallots, finely diced



chicken fond



coriander leaves

Preparation method

  • Remove the outer leaves of the lettuce and tear the rest of the leaves into pieces.
  • Wash in ice-cold water and dry in a salad spinner.
  • Fry the shallots in the butter, then add the washed lettuce and the coriander, and cook briefly.
  • Add the single cream and the chicken fond and cook for several minutes more.
  • Purée with a hand-held blender and rub the soup through a strainer. Season with salt and pepper.

Serving suggestions

  • As a soup main course with noodles and seafood.
  • As a course in a menu, with a cloud of wasabi and langoustines fried in krupuk.
  • As an amuse-bouche, with parmesan foam and crispy bacon bits.

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