Cream of Lettuce Soup

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups White Stock II. or III.
  • 2 heads lettuce finely cut.
  • 2 tablespoons rice.
  • ½ cup cream.
  • ¼ tablespoon onion, finely chopped.
  • 1 tablespoon butter.
  • Yolk 1 egg.
  • Few grains nutmeg.
  • Salt.
  • Pepper.


    Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for Soup.