Potato & lemon soup with lamb’s lettuce pesto and pine nuts

Delicious and tasty: this soup warms the body and refreshes the soul – whether as a starter or a main course. Bon appétit!

For 4 servings

approx. 40 minutes


1. For the lamb’s lettuce pesto, roast the pine nuts in a pan without fat until golden brown, then leave to cool. Wash and clean the lamb’s lettuce, spin dry and cut coarsely. Put the lamb’s lettuce into a high-speed blender with the pine nuts, rapeseed oil and Pecorino. Add a little salt and pepper and blend until very fine. Pour into a glass and set aside.
2. For the potato & lemon soup, peel the potatoes and cut into slices approx. 1⁄2 cm thick. Finely dice the onions. Heat the olive oil in a saucepan and fry the onions until translucent. Fill the pan with stock, add the potatoes, and cook covered over medium heat for 15 minutes.
3. Add 2-3 teaspoons of grated lemon zest to the soup and purée very finely with a hand blender. Season with 2-3 tablespoons of SICILIA lemon juice, and add salt and pepper to taste. Stir in the yoghurt and serve the soup in preheated bowls. Sprinkle 2-3 teaspoons of lamb’s lettuce pesto into the soup and garnish with pine nuts and broccoli. Serve with the remaining pesto.
Amount Ingredients
Lamb’s lettuce pesto:
10 g pine nuts
40 g lamb’s lettuce
6 tbsp rapeseed oil
10 g Pecorino, finely grated
Potato & lemon soup:
2-3 tbsp SICILIA lemon juice
400 g floury potatoes
50 g onions
2 tbsp olive oil
800 ml vegetable stock
150 g yoghurt, creamy
Broccoli for garnishing