For 2 people
For 2 people
Wash the lamb's lettuce, then peel and dice the potatoes. Peel and finely chop the onion.
Sauté the chopped onion in olive oil in a saucepan until softened.
Once the onion has become translucent, add the potatoes and lamb's lettuce to the pan. Stir everything together and cook for a few minutes. Add water, salt, and pepper, then cook over medium heat for about 25 minutes.
Use an immersion blender to blend the mixture, adding half of the fresh goat cheese. Be sure to taste and adjust the seasoning if necessary.
Divide the soup among serving bowls, then sprinkle with the remaining crumbled goat cheese on top. Garnish with pumpkin seeds and a touch of Espelette pepper to enjoy this delicious dish.
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