Cream of Lettuce Soup

Ingredients

• two heads of lettuce
• one quart of white stock
• one tablespoonful of butter
• two tablespoonfuls of flour
• two tablespoonfuls of hot stock
• a level tablespoonful of grated onion
• one cupful of cream
• the yolk of one egg
• a heaping tablespoonful of finely chopped parsley
• a seasoning of salt
• and white pepper

Method

1. 1

   Break the outer green leaves from the lettuce and cut into shreds.

2. 2

   Simmer in white stock for half an hour.

3. 3

   Press through a colander, return to heat.

4. 4

   Rub butter and flour together, add hot stock, mix smooth, then add to soup while stirring until thickened.

5. 5

   Add onion, cream, salt, and pepper.

6. 6

   Beat egg yolk, pour hot soup over it, and add parsley before serving.

Nutrition per serving

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 14. The excerpt below is the record exactly as published.

Cream of Lettuce Soup Steamed White Fish Hollandise Sauce Potato Balls Maitre de Hotel Sauce Jellied Chicken Cauliflower, Creamed Asparagus Cheese Salad Metropolitan Ice Cream Small Cakes Niagara Grapes Coffee Cream of Lettuce Soup. Break the outer green leaves from two heads of lettuce. Place neatly together and with a sharp knife cut into shreds. Put them into one quart of white stock and simmer gently for half an hour. Press through a colander, return to the fire. Rub together one tablespoonful of butter and two of flour, add two tablespoonfuls of hot stock and rub smooth, add this to the soup, stirring constantly until it thickens. Add a level tablespoonful of grated onion, one cupful of cream and a seasoning of salt and white pepper. When ready to serve, beat the yolk of one egg lightly, pour into a tureen, turn the hot soup over it and add a heaping tablespoonful of finely chopped parsley

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