Lamb’s lettuce cream soup, Broccoli with olive sauce

Black olive sauce

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

Lettuce cream soup and steamed broccoli

• 80 g onions, cut in halves,
  of 80 g shallots, cut in halves
• 1 garlic clove
• 20 g butter
• 600 g broccoli, cut in florets (5 cm)
• 2 pinches salt
• ½ tsp ground black pepper
• 150 g potatoes, cut in pieces (3 cm)
• 1 tsp vegetable stock paste, homemade,
  of 1 vegetable stock cube (for 0.5 l)
• 600 g water
• 200 g lamb's lettuce
• 80 g cream
• 1 pinch sugar
• ½ tsp lemon juice
• ¼ tsp Worcestershire sauce