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Lettuce soup with dill oil
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 180
  • Fat about 16g
  • Carbohydrates about 5g
  • Protein about 3g
This is needed
This is needed for 4 people
Dill oil
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 3 sprigs dill, finely chopped
  • salt to taste
Soup
  • 4 dl vegetable bouillon
  • 0.25 dl white wine
  • 1 spring onion incl. green part, coarsely chopped
  • 100 g frozen peas
  • 20 g butter
  • 150 g head lettuce, cut roughly into pieces
  • 20 g butter
  • 1 tbsp crème fraîche
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Dill oil
Whisk the lemon juice and oil. Whisk in the dill and salt.
Soup
Heat the butter in a pan. Sauté the onion for approx. 2 mins. Add the lettuce and peas, cook briefly. Pour in the wine and reduce almost completely. Pour in the stock, simmer for approx. 5 mins., blend until smooth. Add the butter and crème fraîche, blend briefly, season. Serve the soup with the dill oil.