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Cream Of Lettuce Soup's picture
  Boston lettuce head 1
  Chicken broth/Bouillon 2 Cup (32 tbs)
  Scallions 4 , finely chopped
  Egg yolk 1
  Margarine 2 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs), heated
  Garlic 1⁄2 Clove (2.5 gm), minced
  Chopped parsley 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Lean bacon strip 3 , cooked and crumbled
  Almonds 1 Tablespoon, blanched
  Salt To Taste
  Pepper To Taste

Wash and dry the lettuce and separate the leaves.
Saute the scallions in margarine until tender.
Add the garlic, parsley, salt, pepper, lettuce leaves and 1 cup water.
Cover and simmer for 15 minutes.
Add the almonds and puree the mixture in a blender.
Add the chicken broth and bring the entire mixture to a boil.
Beat the egg yolk with the cream and stir into the soup.
Garnish with chopped parsley and crumbled bacon.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 673 Calories from Fat 524

% Daily Value*

Total Fat 59 g91.4%

Saturated Fat 20.2 g101%

Trans Fat 0 g

Cholesterol 286.7 mg95.6%

Sodium 1913.3 mg79.7%

Total Carbohydrates 19 g6.4%

Dietary Fiber 6.5 g26%

Sugars 6.2 g

Protein 19 g38.8%

Vitamin A 226.6% Vitamin C 113.9%

Calcium 25.6% Iron 34.8%

*Based on a 2000 Calorie diet

Cream Of Lettuce Soup Recipe