Lettuce Cream Soup

Ingredients

• 2 large heads of lettuce
• 1 tablespoonful butter
• 3 pints of chicken broth
• 1 cupful cream
• little nutmeg

Method

1. 1

   Wash and cut the lettuce, then cook with butter in a saucepan for 10 minutes.

2. 2

   Add chicken broth and cook slowly for 1 hour.

3. 3

   Press through a sieve, return to the fire, melt butter, add flour, stir for a few minutes, then add to the soup.

4. 4

   Cook for 10 minutes, add cream and nutmeg, and serve with toast.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 28. The excerpt below is the record exactly as published.

Lettuce Cream Soup. — Choose 2 large heads of lettuce, re- moYC the outer leaves, wash the lettuce thoroughly, and cut up fine ; place with 1 tablespoonf ul butter in a saucepan, and put over the fire; cook 10 minutes, stirring constantly; add 3 pints of chicken broth, and cook slowly 1 hour; season to taste with salt and pepper ; then press through a sieve into a clean saucepan, and return the soup to the fire ; melt Ys tablespoonful butter in a sauce> pan, add Ye tablespoonful flour, stir for few minutes, add it to the soup, and cook 10 minutes; add 1 cupful cream and little nutmeg; serve with small squares of toast Potage & Plmp^rlale. — Bemove the breast of a young chicken ; cut the meat into slices, and pound it fine in a mortar with the whites of 2 eggs ; season with Y* teaspoonf ul white pepper, the same of nutmeg, 1 teaspoonf ul salt, add 2 tablespoonf uls whipped cream, mix all well together ; set 1 hour on ice ; then put a tea* spoonful of this forcemeat on a buttered plate, set it for few minutes in the oven ; if the forcemeat is too firm, add a little more cream ; 15 minutes before serving spread the forcemeat, 1 inch in thickness, in a buttered pan, place the pan in a hot oven, cover with buttered paper, and bake 5 minutes ; as soon as the forcemeat is firm to the touch remove it from the oven ; cut it into small round pieces, lay them in the tureen ; add Yt cupful fine-cut boiled carrots, the same of fine-cut boiled white turnips, Ys cupful young green peas pre- viously boiled in water, with a little sugar; pour over 3 pints of boiling chicken broth, and serve. Potage & la Mulligatawney.— Fry in 1 tablespoonful butter

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