Lettuce Soup

Ingredients

• 6 to 8 cabbage lettuces
• two peeled onions
• 2 cloves
• a quart of stock
• 1 oz. of butter
• a teacupful of rice
• a gill of cream
• a pinch of castor sugar

Method

1. 1

   Trim the lettuces, cut each in two, wash, drain, and place in a saucepan with two peeled onions stuck with 2 cloves and a bouquet-garni.

2. 2

   Add a quart of stock and 1 oz. of butter, also a teacupful of rice, and seasoning.

3. 3

   When the lettuces are cooked, drain, and pound with the rice; then rub through a sieve, adding a little stock at the same time.

4. 4

   Boil the soup and skim, adding at the last a gill of cream and a pinch of castor sugar.

5. 5

   Serve fried bread croutons with this soup.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 54. The excerpt below is the record exactly as published.

Lettuce Soup. Trim 6 to 8 cabbage lettuces, cut each in two, wash, drain, and place in a saucepan with two peeled onions stuck with 2 cloves and a bouquet-garni. Add a quart of stock and i oz. of butter, also a teacupful of rice, and seasoning. When the lettuces are cooked, drain, and I 12 HOW TO COOK VEGETABLES. pound with the rice ; then rub through a sieve, adding a little stock at the same time. Boil the soup and skim, adding at the last a gill of cream and a pinch of castor sugar

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