Lettuce Soup
Serves 6
Ingredients:
600ml/1pt chicken stock
1 round lettuce, shredded
1 small onion, chopped
25g/1oz butter
1⁄2 teaspoon freshly grated nutmeg
300ml/10fl oz milk
1 egg yolk
2 tablespoons single cream
Salt and freshly ground Black pepper
Preparation Method:
Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.
Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Puree in a blender or food processor, and return to the saucepan. Stir in the milk.
Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.
Serves 6
Ingredients:
600ml/1pt chicken stock
1 round lettuce, shredded
1 small onion, chopped
25g/1oz butter
1⁄2 teaspoon freshly grated nutmeg
300ml/10fl oz milk
1 egg yolk
2 tablespoons single cream
Salt and freshly ground Black pepper
Preparation Method:
Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a separate pan, sweat the onion in the butter for 3 minutes until soft.
Pour in the lettuce and stock, and season with the nutmeg, salt and pepper. Simmer for 5 minutes until the onion is very soft. Puree in a blender or food processor, and return to the saucepan. Stir in the milk.
Whisk the egg yolk and cream together. Whisk in a little of the soup, then pour back into the remaining soup and heat through, stirring all the while. Do not allow to boil or the egg will curdle. Serve hot.
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