Chefs’ recipes: Cream of lamb’ s lettuce soup

Serve this dish as an appetiser, just before your starter, accompanied with small garlic croutons or, for a more refined approach, toast some pepper grains for 4 minutes in a hot oven (180°C), crush them and sprinkle over at the last minute.

Recipe for 4 people. Ingredients:

  • 1 container of Nantes lamb’s lettuce (150g)
  • 200g peeled potatoes
  • 50g butter
  • Le Guérandais Guérande Salt
  • Ground pepper (preferably white)
  • ¼ litre double cream
  • Set aside a few lamb’s lettuce leaves

Put the butter in a saucepan, add the rest of the lamb’s lettuce and leave to sweat without colouring.

Add the potatoes cut into large dice, season with salt and a few turns of the pepper grinder. Add 1 litre of water and leave to cook gently for 30 mins.

Blend the soup thoroughly in a mixer. Add the cream and check the seasoning.

Serve in medium–sized cups or in soup bowls.

Finely snip up the rest of the lamb’s lettuce and spread over the top of the soup.

Serve hot.