Lettuce and Potato Soup with Salmon Quenelles

Preparation info
    • Difficulty

      Medium

Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

This is a beautiful soup, a coming together of foods that have an affinity for each other. This amount will serve six people.

Ingredients

  • 4 medium potatoes, peeled and cut into matchsticks
  • 2 heads of lettuce, cleaned and cut into strips
  • 1

Method

For the quenelles, put the salmon flesh (it must be totally free of For the quenelles, put the salmon flesh (it must be totally free of bone and skin) into a food processor with the egg white and half the cream and whisk until the mixture is very smooth. Pass through a sieve and put into the fridge for at least an hour. 10 minutes before you cook the quenelles, stir in the rest of the cream.