Mache and Vegetable Soup
Ingredients
- Ingredients
- 200 grams lamb's lettuce
- 1 handful Basil
- 1 stem Lemon balm
- salt
- 100 grams Celery root
- 100 grams starchy potatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 750 milliliters Vegetable broth
- whipped Whipped cream (if desired)
Preparation steps
Rinse and dry mache. Strip basil and mint leaves from stems, rinse and shake dry. Set aside a few mint leaves for garnish. Blanch remaining mint, along with basil and mache, in salted, boiling water. Rinse with cold water, drain and coarsely chop. Peel and finely chop celery root, potatoes, shallots and garlic.
In a pot, sauté vegetables in butter until translucent. Sprinkle with flour. Add white wine and broth. Simmer over low heat, about 15 minutes.
Add creme fraiche, mache and herbs and puree until smooth. Strain soup through a sieve into another pot and bring to a boil again. Simmer a few minutes more or add additional broth until soup is desired consistency. Season with salt and pepper ladle into bowls. Garnish with lemon balm and reserved mint leaves. Serve with whipped cream, if desired.
