Thick Lettuce Soup

Ingredients

• 2 OZ. butter
• 2 sliced onions
• Little bunch of thyme, parsley, chervil
• Juice of half a lemon
• A bayleaf
• 2 lbs. of well-washed, dried and shredded lettuces
• 3 pints of milk or white stock
• 2 OZ. ground rice or cornflour
• 3 yolks of eggs
• Salt and pepper to taste

Method

1. 1

   Melt the butter in a saucepan and add the onions, herbs and the lettuces.

2. 2

   Simmer for 15 minutes with the lid on.

3. 3

   Next add 3 pints of milk or white stock and 2 oz. of ground rice or cornflour mixed with a little milk.

4. 4

   Simmer three-quarters of an hour, skimming well.

5. 5

   Rub through a wire or a hair sieve.

6. 6

   Put back to get hot and add 3 raw yolks of eggs to each quart of the mixture, the juice of half a lemon, salt, pepper and, if too thick, a little milk.

7. 7

   Let the soup thicken, but not boil.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 10. The excerpt below is the record exactly as published.

Thick Lettuce Soup.) Far 6 Persons. 2 OZ. butter. 2 sliced onions. Little bunch of thyme, parsley, chervil. Juice of half a lemon. A bayleaf. Time of Preparation : i^ hour. 2 lbs. of well-washed, dried and shredded lettuces. 3 pints of milk or white stock. 2 OZ. ground rice or cornflour. 3 yolks of eggs. Salt and pepper to taste

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