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Title: Lettuce Soup
Categories: Soup
Yield: 6 Servings
| 2 | tb | Minced Onion |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg (fresh grated) |
| 1 | ds | Fresh Ground Pepper |
| 3 1/2 | c | Chicken Stock |
| 1 | Med. Head Iceberg Lettuce, shredded | |
| 1 | Egg Yolk, slightly beaten | |
| 1/2 | c | Heavy Cream |
Saute onion in butter until lightly golden. Stir in flour, salt, nutmeg & pepper. If using bouillon cubes, dissolve in boiling water; add to onion mixture slowly. Cook over medium heat, stirring until thickened. Add lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream. Stir 1/4 c. Soup into yolk/cream mixture. Pour this mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat and serve at once!
As I said, this is a great way to use up wilted lettuce of any kind. I have used all different types singularly and together. BTW, it serves six!
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