Bean Sprout and Lettuce Soup

Bean Sprout and Lettuce Soup

A consomme soup with briskly parboiled bean sprouts and lettuce with its crispy texture. A light-tasting dish that's perfect as a breakfast item.

Ingredients: 2 generous servings

Bean sprouts
1/2 pack (100 g)
Lettuce leaves
2 slices
600 ml
Bouillion cube
Coarsely ground black pepper
to taste
to taste
1/2 tablespoon


1. Rinse the bean sprouts and drain excess water. Tear the lettuce leaves into bite-sized pieces. Slice the bacon into matchsticks.
2. Heat the margarine in a frying pan and stir fry the bacon. Once the oil renders, add water and bring to boil, then mix in and dissolve the bouillon and salt.
3. After the bouillon is dissolved and when the soup is brought to a boil, add the bean sprouts and continue to boil for 30 more seconds. Add the lettuce and remove from heat.
4. Mix briefly to cook the lettuce in residual heat, transfer to bowls, sprinkle with black pepper, then serve.

Story Behind this Recipe

I put crisp vegetables in consomme soup. It gave a very pleasing texture.