Lettuce soup

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!

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