Cream of Lettuce Soup a la Mathilda

Ingredients

• Two heads of lettuce
• one quart strong, well-seasoned chicken broth
• one half pint cream
• one tablespoon butter
• one tablespoon flour
• pepper
• and salt

Method

1. 1

   Wash the lettuce well.

2. 2

   Take four of the outside green leaves away and put in ice water until ready to chop for garnishing.

3. 3

   Cut the heads of lettuce up; put in the broth, and leave on the stove to cook with a small pinch of baking soda for fifteen minutes.

4. 4

   Press through a fine strainer.

5. 5

   Put butter in a pan, add flour, then chicken broth and lettuce; stir until very smooth; season with pepper and salt.

6. 6

   Cook about four minutes and just before serving add the chopped lettuce leaves and cream.

7. 7

   Serve with croutons of bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 61. The excerpt below is the record exactly as published.

Cream of Lettuce Soup a la Mathilda Potage a la Creme de Laitue, a la Mathilda Two heads of lettuce, one quart strong, well-seasoned chicken broth, one half pint cream, pepper and salt to taste, one tablespoon butter, one tablespoon flour

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