Broccoli and Lambs Lettuce Soup

This was my Saint Patricks Day soup. A recipe idea I found in the latest Gourmand magazine issue.

I kept to the original recipe in the beginning, but after tasting the soup while cooking, I decided to add a couple of tablespoons of Velveeta cheese to it. That gave some creaminess and the soup no longer tasted like a hot smoothie.

There are so many recipes for broccoli soups. Some of them here on this blog. But salad as a component of a soup is rare.

The cooking steps are easy. Just clean and cut all the veggies. Layering the flavour with the help of a good olive oil starts the process. Cook everything for 20 min and use a stick blender to make a Velouté de Broccoli et de Mâche.

Recipe for 4:

500 g broccoli, 200 g lambs lettuce, 2 medium potatoes

1 onion, 1 spring onion, 1 shallot, 2 garlic cloves

Veg stock or chicken stock

Salt, pepper, thyme

50 g Velveeta, 40 g cream cheese, toasted sunflower seeds, basil leaves

When the soup is creamy, add the Velveeta and serve. Add a tsp cream cheese to each bowl, some sunflowee seeds and basil.