Spring soup with roasted radishes

Name: spring soup with roasted radishes
Total time: 25 min
Yield: 4
Ingredients: 15 g butter; 250 g potatoes; 3 bunch onions; 1 crop lettuce; 15 tablespoon lemon juice; 3 tablespoon leaf parsley; 750 ml chicken bouillon; 10 radishes; 2 tablespoon olive oil

Ingredients

Directions

Preheat the oven to 220 ° C.
Peel the potatoes and cut into small cubes.
Also cut the spring onion into pieces.
Melt the butter in a soup pan and spoon in the cubes of potato, spring onions and the lettuce leaves.
Sprinkle 1 tbsp lemon juice over it and cook for 2-3 minutes until the lettuce leaves shrink.
Put 5/6 parsley through and pour the chicken broth.
Bring to the boil while stirring and boil the soup gently for 8-10 minutes.
Halve the radishes and scoop them in a baking tin with olive oil, salt and freshly ground pepper.
Roast the radishes in the oven for 8-10 minutes until they are light pink and done.
Puree the soup with a hand blender until it is nicely smooth and lightly bound.
Season with salt, freshly ground pepper and a few drops of lemon juice.
Spoon the soup into deep plates and scoop the radishes in the middle.
Sprinkle the remaining parsley over the soup.