Cream of Lettuce Soup


  • 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.