• 500 ml water or chicken stock
  • 1 lettuce
  • 2 shallots
  • 1 onion
  • 1 bunch parsley
  • butter
  • salt, pepper


  • Finely chop the shallots and sweat them in a little butter. Add the onion chopped finely and allow this to cook for a few more mintes before adding the carrots, peeled and diced.
  • After a few minutes, add the water or stock, bring to the boil and allow to simmer for 20 minutes.
  • After this time, transfer to a food processor together with the chopped parsley and blend until smooth. Add the salt and pepper to taste.
  • Shred the lettuce finely (butter letuce or little gems are excellent for this purpose), place a little in the bottom of soup bowls and pour the soup on top.