Lamb’s lettuce, zucchini, and lemon velouté

Ingredients

• 2 onions
• 1 small zucchini
• 1 potato
• 2 tablespoons of butter
• 1 handful (100g) of lamb’s lettuce
• the zest of a lemon
• salt, pepper, vegetable seasoning
• nutmeg
• 200 ml of plain cream
• 600 ml of water

Chop the onion, zucchini, and potato. Roughly chop about 100g of lamb’s lettuce.

Melt the butter and sauté the onion. Add the potatoes and zucchini, cover with water, and cook for about 15 minutes.

Add the lamb’s lettuce and seasoning to the dried vegetables, then cook for another 2 minutes.

Pour the in and blend the soup.

Combine lemon zest, salt, pepper, and a pinch of nutmeg.

When serving, add a little cream or olive oil, and serve with grilled bread.