Lettuce Soup with Gremolata-Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the soup
- 4 Romaine lettuce
- 4 shallots
- 2 Tbsps butter
- 50 grams rolled Oats
- 1 l Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 1 pinch Chili powder
- 1 tsp sugar
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
Preparation steps
For the Gremolata-Butter: Rinse parsley, shake dry, strip leaves from stems and chop leaves finely. Rinse lemon with hot water, pat dry, and finely grate about 1 teaspoon zest. Squeeze juice. Peel garlic and press through a garlic press into a bowl. Stir in butter, parsley, lemon zest and 1 teaspoon lemon juice. Mix well. Season with salt and refrigerate at least 30 minutes.
For the soup: Remove the outer leaves from lettuce and set lettuce hearts aside. Weigh lettuce leaves to measure 400-500 grams (approximately 14 to 18 ounces). Rinse leaves, spin dry and cut into thin strips. Peel and finely chop shallots. In a pan, cook shallots in melted butter until translucent. Mix in oatmeal and sauté briefly. Add lettuce and fry, stirring, 1-2 minutes. Add broth and bring to a boil. Remove from heat and puree soup until smooth. Stir in cream, bring to a boil again and season with salt, pepper, nutmeg, chili powder, sugar and lemon juice to taste.
In a skillet, gently fry lettuce hearts in hot oil on all sides, 3-4 minutes. Season with salt. Ladle soup into bowls and top each with a lettuce heart and a tablespoon of gremolata-butter.
