Cream of Lettuce Soup

Ingredients

• four small heads of lettuce
• one-half cupful of butter
• two quarts of water
• salt
• pepper
• a bunch of parsley
• one-half cupful of well-cleaned uncooked rice
• one pint of sweet cream

Method

1. 1

   Chop lettuce, cook with butter for 4-5 minutes.

2. 2

   Add water, season, and rice; cover and cook for 40 minutes.

3. 3

   Strain, return to kettle, bring to boil, add cream, stir, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 295. The excerpt below is the record exactly as published.

CREAM OF LETTUCE SOUP. Wash well four small heads of lettuce, drain, chop, place them in a granite kettle with one-half cupful of butter and cook for four or five min- utes, stirring lightly. Now add two quarts of water, and season with salt, pepper, a bunch of parsley and one-half cupful of well-cleaned uncooked rice; cover the kettle, and cook for forty minutes, then strain. Clean the kettle, pour the soup into it again and let it come to the boiling point. Add one pint of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.