|Iceberg lettuce head||1 Large|
|Tarragon vinegar||2 Tablespoon|
|Egg||1 , beaten|
|Brown soup stock||6 Cup (96 tbs) (Basic Variety)|
|Cream||1⁄2 Cup (8 tbs)|
|Toasted croutons||1 Cup (16 tbs)|
Chop the lettuce.
Saute in a frying pan with the butter, sugar, and vinegar, stirring constantly until lettuce is barely wilted.
Add the flour, salt, pepper, and the egg.
Mix well, and then pour in the soup stock.
Bring to a boil, remove from the heat, add the cream, and serve with the croutons.