Total Time
55mins
Prep 10 mins
Cook 45 mins

Might sound weird but it 's actually pretty good.

Ingredients Nutrition

Directions

  1. Cook slowly chopped onion and garlic in oil until soft but not brown.
  2. Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
  3. Add salt, pepper, water and simmer 15 minutes.
  4. Add lemon juice and simmer 5 more minutes.
  5. Meanwhile, beat yolk in large serving bowl and add cream.
  6. Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
  7. Do not cook again. Sprinkle chopped parsley on top.
Most Helpful

Used about 1/3 lemon, wish recipe had recommended amount. I left out the egg, but it was still pretty good. I added a little cider vinegar after I tasted it. Not bad, really does take slow addition of soup to cream. I used Romain and red leaf lettuce. A good way to use up lettuce, and refreshing.

Nleleh2 October 28, 2012

Very nice! I halved the recipe (except the garlic...) and found a really small egg yolk in my batch of small eggs. I used a head of Boston lettuce, next time I'd find a slightly larger head, but Boston lettuce seems to work well with this. The grocery was without parsley, so the soup went without. Made for Veggie Swap 12/10.

Diann is Cooking December 18, 2010

Everybody enjoyed this except me! I thought it was ok but could be better. I used romaine & think a spring lettuce/something soft would be much better. It was tasty; kind of like a leafy avgolemono. I wonder if using chicken broth instead of water might be good. Made for 2/10 Veggie Swap! Thanks, LM!

Elmotoo February 04, 2010