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Lettuce Soup
Yield: 6 servings
2 T onion, minced
1 T butter
1 T flour
1/2 ts salt
1/4 ts nutmeg
1 ds pepper
4 chicken bouillon cubes
3 1/2 c water, boiling
1 md lettuce, shredded
1 egg yolk, slightly beaten
1/2 c whipping cream
Saute onion in butter until gently golden. Stir in flour, salt,
nutmeg and pepper. Dissolve bouillon cubes in boiling water, add
to onion mixture slowly. Cook over medium heat. Stir until
thickened. Add lettuce. Cover and let cook 3 minutes.
Mix together egg yolk and cream. Stir 1/4 cup soup into yolk-
cream mixture. Pour mixture into soup, stirring constantly. Cook
over low heat, stirring, until soup comes to a boil. Remove from
heat. Serve at once.
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Cream Lettuce 03