Lettuce Soup

Ingredients

• two heads of lettuce
• two quarts of chicken broth
• four ounces of butter
• three spoonfuls of flour
• a pint of cream
• two or three ounces of sweet butter
• season with salt
• a little Cayenne pepper

Method

1. 1

   Wash and cut the lettuce into small bits.

2. 2

   Add to chicken broth and boil for 30 minutes.

3. 3

   In a separate vessel, heat butter, add flour, and heat again.

4. 4

   Add the broth with lettuce and boil for 10 minutes.

5. 5

   Boil cream, mix with soup, and strain.

6. 6

   Return to vessel, add sweet butter, and stir until melted.

7. 7

   Season with salt and Cayenne pepper.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 45. The excerpt below is the record exactly as published.

two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of butter, and heat ; add three spoonfuls of flour and heat again ; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream, mix with the soup, and strain through a fine sieve. Put back in vessel, add two or three ounces of sweet butter, and stir until the butter is melted. Season with salt and a little Cayenne pepper

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