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.