Another delicious soup recipe from the series of recipes prepared for us, by popular chef George Kyprianou!
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YOU WILL NEED (4 people)
250 gr lettuce hearts, cut into small pieces (1 ALION bag)
50g unsalted butter
50 g of flour (00)
1 fresh onion chopped
Juice of 1-2 lemons small
1-2 egg yolks
1 tablespoon chopped parsley
½ red pepper, chopped
12 cherry tomatoes cut in four (without seeds) and cut into thin strips
1 liter of vegetable broth
In a saucepan prepare a roux by melting the butter and then mixing in the flour
Cook over low heat, do not let the roux become brown, then slowly add the broth, stirring constantly until the sauce becomes creamy and velvety.
In a separate pan, sauté the onion with the olive oil, the pepper and the chopped lettuce leaves. Do not overcook and do not let them brown.
Pour the vegetables in the “veloute” sauce, add some water if needed to make the preparation thinner.
Beat the egg yolks with the lemon juice and slowly pour in the veloute, stirring constantly to avoid the egg getting solidified.
Mingle the two mixtures and cook for the last time.
Sprinkle with chopped parsley and serve.