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
easy
| 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 |
| Salt | |
| Pepper | |
| 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 |
| Salt | |
| Pepper | |
| Broccoli for garnishing |
