Cream of lettuce soup

Cream of lettuce soup

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
60g butter
1 small onion, chopped
1 large lettuce, chopped
salt and freshly ground white pepper
750ml chicken stock
2 eggs yolks
or 2 teaspoons arrowroot
125ml cream
fresh mint, shredded
croutons, to garnish

Method

  1. Melt butter in a large saucepan, add onion and cook gently until soft but not brown. Add lettuce, season with salt and pepper and cook over low heat for 5 minutes or until lettuce is soft. Rub through a sieve or purée in a blender with a little of the stock. Heat remaining stock and add lettuce purée.
  2. Beat egg yolks or arrowroot with cream; stir in a little hot soup then stir this back into saucepan. Stir over low heat until soup begins to thicken. If using egg yolks remove from heat at this point; do not allow to boil. If using arrowroot, continue to stir until boiling, then remove from heat. Adjust seasoning, and serve sprinkled with mint. Pass croûtons separately.
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