Frances Bissell

Cream of Lettuce with Poached Eggs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Modern Classics
Modern Classics

By Frances Bissell

Published 2000

  • About

This next dish is more of a purée than a soup. If you can only get iceberg lettuce, add a little flat-leaf parsley or spinach when you cook it, to enhance both colour and flavour.

Ingredients

  • 2 large green lettuces, not lollo, or oak-leaf; Cos or Webb would be excellent
  • 50 g (2 oz) unsal

Method

Remove any damaged part of the lettuces, cut off the root end, and rinse and drain thoroughly. Take off all the leaves, and wilt them in the butter in a saucepan. Add the liquid and a little seasoning, and simmer for 15 minutes. Add the nutmeg and cream, and cook for 5 minutes more.

Meanwhile, carefully poach the eggs in a large saucepan of water, salted or not, acidulated or not, as yo