Clean the radishes, wash them and cut them into very fine sticks. Wash chives, cut into small rolls. Pluck lettuce leaves from the stalk, wash, drain well. Cut 3 leaves into fine strips, cut the rest roughly. Heat the oil. Sauté coarsely chopped lettuce in it. Add stock, bring to the boil.
Wash the basil, pluck the leaves and add half to the stock. Puree the soup with a chopping stick, refine with cream, season with salt and pepper. Stir in remaining salad strips and basil, let cool. Mix cream cheese, crème fraîche and lemon juice. Season with salt and pepper and form into small dumplings. Slide the dumplings carefully into the soup. Serve sprinkled with radishes and chives and garnished
Waiting time approx. 1 hour