Cream Of Lettuce Soup
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- 60 g butter
- 3 -4 cloves garlic, crushed
- 1 teaspoon dried tarragon
- 1 bunch chopped parsley
- 1 onion, chopped
- 1 green pepper, chopped
- 1 large lettuce, shredded
- 1 bunch watercress, chopped
- 4 cups chicken stock
- salt and pepper, to taste
- 1 cup milk
- 2 egg yolks
- 1 cup scalded cream
- finely chopped parsley or spring onion (for garnishing)
Recipe
- 1 melt the butter in a deep pan.
- 2 add the onion, garlic, green pepper and tarragon.
- 3 saute 3-4 minutes.
- 4 add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
- 5 stir in the stock and bring to the boil.
- 6 reduce heat, cover and simmer for about 20 minutes.
- 7 remove from heat and put through a blender to puree.
- 8 a handheld is ideal for doing this!
- 9 return to a clean pan, heat, season with salt and pepper and stir in milk.
- 10 bring to simmering point.
- 11 beat egg yolks in a bowl and gradually beat in the scalded cream until smooth.
- 12 stir into soup.
- 13 heat, but do not boil!
- 14 serve garnished with finely chopped parsley and/or spring onions.
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