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Cream Of Lettuce Soup

Grannys.kitchen's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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