Lettuce Soup (Potage de Laitues)

Ingredients

• 2 lettuces
• 3 or 4 spring onions
• A handful of spinach
• 2 oz. butter
• 1 egg
• 2 pts. light stock or meat boilings
• 1 dessert-sp. crushed tapioca
• Pepper and salt

Method

1. 1

   Prepare the vegetables by cutting hard stalks from the lettuce and washing the leaves.

2. 2

   Wash and pick the spinach.

3. 3

   Cut the onions and drain the vegetables.

4. 4

   Melt the butter in a saucepan, add the sliced vegetables, and stew for about 15 minutes.

5. 5

   Pour in the stock, bring to boil, and simmer for 20 minutes.

6. 6

   Add tapioca and cook until transparent.

7. 7

   Beat the egg, place it in the soup tureen, and pour the hot soup over it, stirring continuously.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 84. The excerpt below is the record exactly as published.

Lettuce Soup (Potage de Laitues) 2 lettuces. 3 or 4 spring onions. A handful of spinach. 2 oz. butter. 1 egg. 2 pts. light stock or meat boilings. 1 dessert-sp. crushed tapioca. Pepper and salt

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