Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Minced Onion |
| 1 tablespoon | Butter |
| 1 tablespoon | Flour |
| ½ teaspoon | Salt |
| ¼ teaspoon | Nutmeg (fresh grated) |
| 1 dash | Fresh Ground Pepper |
| 3½ cup | Chicken Stock |
| 1 \N | Med. Head Iceberg Lettuce, shredded |
| 1 \N | Egg Yolk, slightly beaten |
| ½ cup | Heavy Cream |
Saute onion in butter until lightly golden. Stir in flour, salt, nutmeg & pepper. If using bouillon cubes, dissolve in boiling water; add to onion mixture slowly. Cook over medium heat, stirring until thickened. Add lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream. Stir ¼ c. Soup into yolk/cream mixture. Pour this mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat and serve at once!
As I said, this is a great way to use up wilted lettuce of any kind.
I have used all different types singularly and together. BTW, it serves six!