Lettuce Soup

Ingredients

• six or eight lettuces
• a slice of ham
• a bay-leaf
• a little thyme
• half an onion
• half a carrot
• one quart of broth
• Half a pint of chicken broth

Method

1. 1

   Blanch lettuces, dip in cold water, and dry.

2. 2

   Place in a pan with ham, bay-leaf, thyme, onion, and carrot.

3. 3

   Moisten with broth, cover, and simmer until glazed.

4. 4

   Add broth, boil, strain, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 15. The excerpt below is the record exactly as published.

LETTUCE SOUP. Blanch in the usual way six or eight lettuces ; dip them afterwards in cold water; press and get them quite dry; put each separately into a saut^-pan in which has already been placed a slice of ham, a bay-leaf, a little thyme, half an onion with a clove stuck in it, and half a carrot sliced ; moisten the contents with a good broth ; cover the sautd-pan and let simmer till the lettuces are nicely glazed ; then add one quart of broth ; boil till done ; take the lettuces out with a flat strainer, cut them in halves, place in a soup-tureen, strain the broth over, and serve with crofitons. Half a pint of chicken broth

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