Lettuce Soup With Veal Meatballs

• 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

1. 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.
2. 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.
3. 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.
4. 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.

oil, shallots, clove garlic, potatoes, vegetable stock, veal sausages, fresh chives, heads lettuce, radishes, heavy cream, sugar, nutmeg, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/21646 (may not work)