Velvety Green Symphony
Ingrediënten
- 600 ml chicken stock
- 300 ml oz milk
- 1 round lettuce shredded
- 1 small onion chopped
- 25 g butter
- ½ teaspoon freshly grated nutmeg
- 1 egg yolk
- 2 tablespoons single cream
- Salt and freshly ground black pepper
Instructies
Stock Prelude:
- Bring the chicken stock to a boil, add the shredded lettuce, and boil for 5 minutes.
- Onion Ballet: In a separate pan, sweat the chopped onion in butter for 3 minutes until soft.
Green Harmony:
- Pour the lettuce and stock into the onion pan.
- Season the mixture with freshly grated nutmeg, salt, and pepper.
- Simmer for an additional 5 minutes until the onion is very soft.
Silken Transformation:
- Purée the mixture in a blender or food processor, then return it to the saucepan.
Milk Integration:
- Stir in the milk to achieve a silky texture.
Egg and Cream Crescendo:
- In a separate bowl, whisk together the egg yolk and single cream.
- Gradually whisk in a little of the hot soup.
- Pour the mixture back into the saucepan and heat through, stirring continuously.
- Avoid boiling to prevent curdling.
Serve with Elegance:
- Ladle the Velvety Green Symphony into warm bowls.
- Garnish with a sprinkle of fresh chives or a drizzle of olive oil if desired.
- Serve the soup hot.
Notes / Tips / Wine Advice:
Nutritional Information
Calories: 110 kcal | Carbohydrates: 8 g | Protein: 4 g | Fat: 7 g | Fiber: 1 g | Sugar: 3 g
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