Lettuce Soup With Veal Meatballs - cooking recipe

Ingredients

2 tbsp oil
3 None shallots, peeled and chopped
1 clove garlic, peeled and chopped
1 lb potatoes, peeled and halved
5 cups vegetable stock
6 oz veal sausages, skins removed
1/4 cup fresh chives, finely chopped
2 heads lettuce, leaves separated, a few small inner leaves set aside for garnish
6 None radishes, with leaves on, leaves roughly chopped, radishes cut into thin wedges
1/3 cup heavy cream
None None Pinch of sugar
None None Pinch of freshly grated nutmeg
None None Dash of lemon juice

Preparation

Heat 1 tbsp oil in a large saucepan and saute the shallots and garlic for 3 mins. Add the potatoes and saute for 2 mins. Add the stock, bring to a boil, cover and simmer for 20 mins.
In a bowl, mix the veal and chives. Using 2 teaspoons, form into small, oval balls. Bring a saucepan of water to a boil and cook the veal balls for 5 mins. Drain and set aside.
Add the lettuce and radish leaves to the soup and cook for 3 mins. Transfer to a blender and puree. Return to the pan, add the cream and bring to a boil. Season with salt, black pepper, a pinch each of sugar and nutmeg and a dash of lemon juice.
Heat 1 tbsp oil in a skillet and saute the veal balls and radishes for 2 mins. Ladle the soup into bowls and garnish with the veal balls, radishes and reserved lettuce leaves.