Cream of Lettuce Soup

Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 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.

    Method

    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.