Gastronomixs

Foamy sea lettuce soup

A variant on vichyssoise and butterhead lettuce soup.

Foamy sea lettuce soup

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Ingredients

250

g

sea lettuce (ulva lactuca)

1

 

leek (only the white parts), finely chopped

1

 

onion, finely chopped

250

g

floury potatoes, cut into pieces

100

g

butter

1

litre

chicken stock

1

litre

single cream

 

 

salt and pepper

Preparation method

  • Gently fry the onion and leek in the butter.
  • Add the potato and the sea lettuce and continue to fry briefly.
  • Add the stock and single cream and bring to the boil.
  • Cook the potatoes until done and purée the soup with a hand-held blender.
  • Season the soup to taste with salt and pepper.
  • Froth up with a hand-held mixer just before serving.

Serving suggestions

  • As a foamy soup with chopped tarragon and brown shrimp.
  • As part of an entremets with a piece of slow-cooked salmon.
  • Garnish the soup with sea lettuce oil.

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