Creamed Lettuce Soup, Broccoli with Black Olive Sauce

Black Olive Sauce

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

Creamed Lettuce Soup and Steamed Broccoli

• 80 g onions, quartered
  of 80 g shallots, halved
• 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 double cream
• 1 pinch sugar
• ½ tsp lemon juice
• ¼ tsp Worcestershire sauce