Yield: 6 servings
|2 tablespoons||Minced Onion|
|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!