Cream of Lettuce Soup

Cream of Lettuce Soup

Metric Ingredient Imperial 50 ml butter 1/4 cup 1 leek, chopped 1 125 ml onion, chopped 1/2 cup 1 l romaine or boston lettuce, shredded 4 cup 50 ml flour 4 tbsp 15 ml parsley, chopped 1 tbsp 2 ml salt 1/2 tsp .5 ml nutmeg 1/8 tsp 1.5 L chicken broth 6 cup 2 egg yolks 2 125 ml heavy cream 1/2 cup

Melt butter in large saucepan. Add leek and onion, saute until tender. Add lettuce, cover, simmer for 5 minutes. Stir in flour. Add parsley, seasonings and chicken broth. Simmer gently 30 minutes. Puree in blender. Mix egg yolks and cream in small bowl. Stir in small amount of hot soup and mix well. Gradually add egg mixture to hot soup, stirring constantly. Heat gently several minutes until soup thickens. Serves 8

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