Made by Véronique
Published at 2016-08-17, this recipe is for 8 persons and takes 25 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Rinse the iceberg lettuce and leek, remove the outer leaves and chop the lettuce, and leek into pieces. Heat butter in a large pan and saute the chopped leek for a few minutes.
Then add the chopped iceberg lettuce and 1 teaspoon of ground nutmeg. Let it simmer on low heat for about 10 minutes. Meanwhile, heat a medium-sized skillet on high heat.
Add the bacon lardons in the dry skillet, without adding any oil and butter, and bake them for a few minutes, or until they're crispy.
Transfer them to a piece of paper kitchen towels to get rid of any excess fat.
Pour the chicken or vegetable stock into the pan and bring the soup to a boil. Add zest of 1 orange. Turn off the heat and create a smooth soup using a blender or immersion blender.
SEASON with pepper and salt. SERVE with bacon and cream, and to complete the meal our sourdough bread is perfect to serve with this soup. You can also serve this soup cold for a hot summer day.
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