Lamb’s lettuce cream soup, broccoli with olive sauce

Black olive sauce

• 200 g pitted black olives
• 40 g fresh flat-leaf parsley, leaves only
• 2 garlic cloves
• 40 g pickled capers, drained
• 10 g lemon juice
• 70 g extra virgin olive oil
• 2 pinches salt

Lettuce cream soup and steamed broccoli

• 80 g onions, cut into halves, or eschalots, cut into halves
• 1 garlic clove
• 20 g butter
• 600 g broccoli, cut into florets (5 cm)
• 2 pinches salt
• ½ tsp ground black pepper
• 150 g potatoes, cut into pieces (3 cm)
• 1 tsp Vegetable stock paste (refer to The Basic Cookbook)
• 600 g water
• 200 g lamb's lettuce (see Tips)
• 80 g pouring (whipping) cream
• 1 pinch sugar
• ½ tsp lemon juice
• ¼ tsp Worcestershire sauce