Cream of Romaine Soup
|Romaine lettuce head||1 Large, shredded|
|Green onions||18 , sliced|
|Chicken bouillon||1 1⁄2 Quart|
|Ground pepper||To Taste|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Butter fried croutons||5|
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.