Lettuce and Almond Soup
|Lettuce head||4 Small (Scant)|
|Chicken stock||2 1⁄2 Pint|
|Ground almonds||1⁄2 Pound|
|Dry mustard||1⁄2 Teaspoon|
|Thick cream||3⁄4 Pint|
|Toasted almond shreds||1 Tablespoon|
Combine in a saucepan 4 small heads shredded lettuce, If pints chicken stock, 1/2 lb. ground almonds, 2 teaspoons sugar, 1/2 teaspoonful dry mustard, 2 small onions sliced thinly.
Simmer for five to ten minutes until the lettuce is wilted.
Blend until smooth in a liquidizer or put through a very fine sieve.
Add 3/4 pint chicken stock, 3/4 pint of cream and chill.
Serve in chilled cups garnished with toasted almond shreds.