Last time when Mr. T and I went away on a short trip, I came across a recipe with lamb’s lettuce. Of course I didn’t have all ingredients at the apartment when I wanted to cook it. But I managed to cook a very tasty soup changing the recipe to this one below. I also didn’t have any backdrops, probs or photo equipment with me so excuse the IPhone picture in this post!
Creamy lamb’s lettuce soup with carrot and ginger vinaigrette
For the vinaigrette
1 carrot, sliced with a peeler and cut into short strips
1 red onion, finely chopped
3 cm ginger, finely chopped
2 tbsp white wine vinegar
3 tbsp olive oil
For the white beans
1 can white beans, drained
2 sprigs rosemary, finely chopped
1 clove garlic, crushed
1-2 tbsp olive oil
For the soup
3 tbsp rape seed oil
1 white onion, chopped
300g sweet potatoes, peeled and diced
100ml Noilly Prat (or white wine)
500ml vegetable stock
150g lamb’s lettuce, washed and drained
200ml double cream
Mix all the ingredients for the vinaigrette in a bowl and set aside to marinate.
In a small pan fry the beans with the garlic and rosemary over medium heat. Season with salt and pepper.
Sauté the onions with the oil in a big pan for 3 minutes. Add the sweet potatoes and sauté for another 5 minutes. Pour in the Noilly Prat, cook until half has evaporated. Add the vegetable stock and cook 20 minutes, or until the sweet potatoes are tender. Add the double cream, bring to boil and fold in the lamb’s lettuce. Take off the heat and blend with a hand blender or in a food processor. Season the soup with salt and pepper. To serve fill the soup in either bowls or deep plates, add some beans in the middle and drizzle the vinaigrette over.