200 g of lamb's lettuce
1 small potato
1. Peel the potato and cut into small cubes. Rinse the lamb's lettuce and squeeze it.
2. Put the lamb's lettuce (keep 50 g) and the potato cubes in a saucepan and add 4 dl of water. Bring to a boil and simmer for 15 minutes.
3. Mix the vegetables with their cooking water for a long time, incorporating the raw lamb's lettuce, which brings a fresh and herbaceous taste.
4. Serve immediately, as it is or with toasted bread.
For a more gourmand velvety, you can add a few drops of olive oil or a thick cream spoun.