Salad Soup Puree
4 servings
30 minutes
Lettuce puree soup is a delicate and refined recipe from French cuisine that impresses with its lightness and softness of flavor. This soup has an aristocratic origin as traditional French gastronomy values dishes made from fresh, seasonal ingredients. The leaves of green lettuce give the soup a refreshing, slightly herbal note, while the creamy milk and cream add a velvety texture. Lightly toasting flour in butter enhances the depth of flavor, creating a soft, creamy consistency. Serving it with crispy croutons makes it an ideal choice for a light lunch or an exquisite dinner. This soup not only warms but also provides a sense of sophistication characteristic of French cuisine.
1
Dip the selected and washed lettuce leaves in boiling water for 1-2 minutes; drain in a sieve, let the water drain, and pass through a meat grinder with a fine mesh.
- Green salad leaves: 800 g
2
In a separate pot, lightly fry the flour with 2 tablespoons of oil, dilute with 5-6 cups of hot milk, bring to a boil, mix with the salad, and cook for 15-20 minutes.
- Wheat flour: 2 tablespoons
- Butter: 3 tablespoons
- Milk: 6 glasss
3
Then add salt and butter to taste, pour in another cup of hot milk or cream, and stir. Serve croutons with the soup on the plate.
- Salt: to taste
- Butter: 3 tablespoons
- Milk: 6 glasss
- Cream: 1 glass
