Lettuce Soup

Ingredients

• 1 large head of lettuce
• 2 tablespoons of butter
• ½ teaspoon sugar
• ½ teaspoon of vinegar
• 2 teaspoons of flour
• 5 cups of broth or water
• 1 teaspoon salt
• ½ teaspoon of pepper
• 2 yolks
• ½ cup cream

Method

1. 1

   Chop lettuce and sauté in butter with sugar and vinegar.

2. 2

   Add flour, then gradually add broth or water.

3. 3

   Season with salt and pepper.

4. 4

   When lettuce is tender, add beaten yolks diluted with cream, thicken without boiling, and serve with croutons.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 127. The excerpt below is the record exactly as published.

saltspoon of pepper. Wash the lentils; cover with cold water, and soak over night. In the morning, drain; add the stock and a pt. of water, the bay leaf, thyme, salt and pepper, and simmer until the lentils are tender (about 2 hrs.); press through a colander, then through a sieve; return to the kettle. Rub the butter and flour together; add to the soup; stir until boiling; add the onion, grated. Turn this into the soup tureen; sprinkle over the chopped parsley, and serve with'xroutons. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian len- tils, then let them soak in 2 qts. of water for 12 hrs. or more, leave them in this same water, and simmer gently over a slow fire. Put 1 tablespoon of butter in a frying-pan, and when melted add to it 2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until a delicate brown; add these to the lentils, and let cook slowly for about 2 hrs. Press through a sieve, return to the fire, add 2 cups of milk, and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper. — Mrs. Allan George, Park Ridge, 111. VARIATION I.— Soak 2 cups of lentils in cold water for sev- eral hrs., then place in a granite kettle, over a slow fire, with 2 qts. of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley, and salt to taste. Cook for 1 hr. and rub through a sieve; put some buttered toast in the tureen, pour over the puree, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils in water for 8 or 10 hrs., then drain, and shake dry. Put 2 table- spoons of butter in a saucepan and when melted add ^ of the lentils, and stir well with a flat-ended wooden spoon, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water, in which leeks or onions have boiled, and let sim- mer for an hr., or until the lentils are tender; press through a sieve and return to the fire to re-heat. Smooth 1 teaspoon of flour with 1 teaspoon of butter, and add to the soup, season with salt and pepper, and a dash of nutmeg. Instead of the flour and butter, 1 COOK COUNTY COOK BOOK 191 well-<beaten eg^ .may be vigorously stirred into the soup after re- moving it from the fire. If Egyptian lentils cannot ibe obtained, canned or dried red kidney beans may bt substituted. — Mrs. Jos- eph King, Kenilworth, 111. LENTEN SOUP.— Soak 1 qt. of black beans 12 hrs. Boil them in 3 pts. of water for 2 hrs., or until they are tender; then strain tliem through a fine wire sieve. Replace on the stove and boil for 10 minutes more, adding salt and pepper to the taste. Now pour into a warm tureen and add 2 hard-boiled eggs, cut into dice, 1 lemon, thinly sliced, and J^ pt. of sherry. Serve at once. — Mrs. Frank Mullins, Franklin, 111. LETTUCE SOUP.— Chop 1 large head of lettuce and saute in 2 tablespoons of butter, with J^ teaspoon sugar and ^2 teaspoon of vinegar; add the 2 teaspoons of flour, and, when blended with the butter, 5 cups of broth or water, gradually, season with 1 teaspoon salt, 54 oi pepper; when the lettuce is tender, add 2 yolks, beaten and diluted with 5^ cup cream;

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