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Lettuce Soup

creative.chef's picture
Ingredients
  Boston lettuce head 1
  Salt To Taste
  Onion 1 Small
  Butter 3 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Black pepper To Taste
  Sugar To Taste
  Grated nutmeg To Taste
  Milk 2 Cup (32 tbs)
  Egg yolks 2
  Heavy cream 2 Tablespoon
  Bread croutons 1⁄4 Cup (4 tbs) (For Garnish)
Directions

GETTING READY
1) Wash and trim lettuce leaves. Blanch for 5 minutes in boiling salted water. Drain and rinse again in cold water.
2) Chop the leaves finely. Keep a few aside.
3) Skin and chop onions finely.

MAKING
4) In a saucepan melt butter. Sauté onions for 5 minutes till soft.
5) Add lettuce shreds.
6) Pour stock over vegetables and boil the soup.
7) Sprinkle salt, freshly ground pepper, sugar, and a little nutmeg.
8) Remove from heat and cool slightly. Blend it or force through a sieve.
9) Stir in milk and reheat gently simmering for 5 minutes.
10) Beat together egg yolks and cream lightly.
11) Add some hot soup into this and mix well.
12) Transfer egg mixture into soup and simmer till thick. Not let the mixture boil.
13) Before serving, add remaining lettuce shreds.

SERVING
14) Serve soup into plates and with a bowl of crisp bread croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Braising
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Vegetable
Servings: 
2

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