Cream Of Lettuce Soup

Submitted by Karin...

"This is such a delicious soup! It has a lovely consistency and loved by all who I have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! Where this recipe calls for Chicken Stock, I use Campbell's Real Stock, and add water. It's so much easier than having to make your own! I usually use 1/2 Chicken and 1/2 Vegetable Stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated."

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 10-12 cups of Cream Of Lettuce Soup
• Serves: 4-6

ingredients

• 60 g butter
• 3 -4 cloves garlic, crushed
• 1 teaspoon dried tarragon
• 1 bunch chopped parsley
• 1 onion, chopped
• 1 green pepper, chopped
• 1 large lettuce, shredded
• 1 bunch watercress, chopped
• 4 cups chicken stock
• salt and pepper, to taste
• 1 cup milk
• 2 egg yolks
• 1 cup scalded cream
• finely chopped parsley or spring onion (for garnishing)

directions

1. Melt the butter in a deep pan.
2. Add the onion, garlic, green pepper and tarragon.
3. Saute 3-4 minutes.
4. Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
5. Stir in the stock and bring to the boil.
6. Reduce heat, cover and simmer for about 20 minutes.
7. Remove from heat and put through a blender to puree.
8. A handheld is ideal for doing this!
9. Return to a clean pan, heat, season with salt and pepper and stir in milk.
10. Bring to simmering point.
11. Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
12. Stir into soup.
13. HEAT, but do NOT BOIL!
14. Serve garnished with finely chopped parsley and/or spring onions.

Reviews

[Babyoil]

Karin, this was delicious. My hubby learned about lettuce soup from a neighbor and just had to try it. We took it to a friend's as part of a wonderful Easter dinner and everyone loved it.