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Cream Of Romaine Soup

Farm.Fares's picture
Ingredients
  Butter 2 Tablespoon
  Romaine lettuce head 1 Large, shredded
  Green onions 18 , sliced
  Chicken bouillon 1 1⁄2 Quart
  Salt To Taste
  Ground pepper To Taste
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Egg yolks 2
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Butter fried croutons 5
Directions

Combine the butter, lettuce and onions in a deep heavy saucepan.
Cook over medium heat, stirring occasionally, for about 5 minutes or until the lettuce is wilted.
Add the bouillon and season with salt and pepper.
Simmer covered over low heat for 15 minutes.
Blend the cornstarch and the water to a smooth paste and stir into the soup.
Cook for 5 minutes longer.
Puree the soup in a blender or strain through a food mill.
Beat together the egg yolks and the cream.
Spoon a little of the hot soup into the eggs and then stir the mixture back into the remaining soup.
Heat through but do not boil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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