Warm up on a chilly winter evening with this nourishing lettuce and herb soup. Packed with fresh greens and vegetables, it's surprisingly delicious and comforting. Topped with golden veal sweetbreads for an elegant touch.
Ingredients
Serves 4
Prep time: 40 minutes + 1 hour soaking
Preparation Steps
Soak the sweetbreads in cold water for 1 hour. Peel and dice the potatoes. Finely chop the shallot, garlic, and celery. Sauté the vegetables in olive oil until softened. Add the vegetable stock, cover, and simmer for 20 minutes.
In a separate saucepan, bring 600 ml water to a boil with ½ tsp salt and the vinegar. Poach the sweetbreads for 5 minutes. Remove with a slotted spoon, drain, cool, then remove the membrane. Cut into 12 pieces, season with salt and pepper, and coat in flour.
Wash and coarsely chop the lettuce and herbs. Add to the soup and cook for 1 more minute. Purée with a stick blender until smooth. Adjust consistency with extra stock if needed, then stir in crème fraîche. Season with lemon juice, salt, and pepper.
Heat oil in a pan and fry the sweetbreads 2-3 minutes until golden and crisp. Foam the soup with the stick blender. Pour into heatproof glasses, skewer sweetbreads on cocktail sticks, and garnish with nasturtiums.
Enjoy your meal!
Recipe and image: Beeldigbeeld
