Romaine Lettuce Soup
|Onion||1 Small, minced|
|Chicken broth||1 Quart|
|Romaine lettuce||2 Quart, chopped|
|Ground black pepper||To Taste|
|Heavy cream||1 Cup (16 tbs)|
1. Melt the butter in a large saucepan, add the onion and cook until tender. Add the chicken broth and bring to a boil. Add the romaine, salt and pepper and cook over low heat ten minutes, or until the romaine is wilted.
2. Beat together the egg yolks and heavy cream. Stir into the soup mixture and cook over low heat, stirring, until the soup begins to thicken but before the boiling point is reached. Correct the seasonings.