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Cream Of Lettuce Soup

Francois.Marin's picture
  Lettuce head 2 Large
  Onion 1 Medium, finely chopped
  Flour 1 1⁄2 Tablespoon
  Milk 4 Cup (64 tbs)
  Salt To Taste
  Pepper To Taste
  Finely chopped fresh mint 1 Tablespoon (for garnish)
For liaison:
  Egg yolks/1 teaspoon arrowroot 2
  Heavy cream 3 Tablespoon

Any type of lettuce—Boston, romaine, or leaf —may be used for this soup.
Method Wash lettuce thoroughly and cut into fine shreds.
In a saucepan melt butter, add lettuce and onion, cover with buttered paper and lid of pan, and cook over low heat for 8-10 min- utes.
Remove pan from heat and stir in the flour.
Scald milk and blend it in with the lettuce mixture.
Season with salt and pepper and cook, stirring constantly, until very hot.
Reduce heat and simmer very gently, with lid off,.for 10-15 minutes.
If the soup is boiled hard it will curdle; work through a sieve or puree it in a blender.
Return soup to the rinsed saucepan and heat to a boil before adding the liaison.
For egg yolk liaison: mix egg yolks and cream in a bowl, add a little hot soup and stir this mixture into remaining soup in pan off the heat.
Heat soup, stirring until it thickens, but do not boil as it will curdle.
For arrow- root liaison: mix arrowroot with cream; stir into hot soup.
Bring almost to a boil, stirring, until soup thickens.
Taste for seasoning serve hot or chilled.
Sprinkle finely chopped mint on soup just before serving.

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