Cream of Lettuce Soup
|Milk||1 1⁄4 Liter|
|Onion slices||3 (Thick Slices, White Onion)|
|Plain flour||2 Teaspoon|
|Ground nutmeg||1 Pinch|
|Chopped parsley||2 Tablespoon|
|Croutons||4 Tablespoon (For Garnish)|
Remove coarse outer leaves from lettuce.
Use only crisp inner parts.
Shred lettuce finely and rinse in colander under running cold water.
Shake off excess water and pat dry between two clean tea towels.
Heat milk slowly to scalding point with onion, parsley, clove and bay leaf.
Scalding should take about 20 minutes.
Strain and discard flavourings.
Melt 60 g (2 oz) butter in a large heavy based saucepan, stir in flour, cook for about 1 minute.
Add scalded milk gradually, stirring all the time over a moderate heat until just below boiling point.
Add shredded lettuce and simmer gently over a very low heat for 30 minutes or until very tender.
Stand soup on an asbestos mat to avoid burning.
Add nutmeg and salt and pepper to taste.
Rub soup through a sieve or puree in an electric blender.
Return puree to clean saucepan, place over a moderate heat and bring almost to the boil.
Simmer 10 minutes, stirring occasionally.
Beat egg yolks with cream.
Stir and add with remaining butter to simmering puree, stirring continuously.
Taste soup and adjust seasoning if necessary.
Serve garnished with chopped parsley and croutons.