Soup De Laitues Recipe
Ingredients
3 cups shredded iceberg or romaine lettuce
4 cups dark beef stock
1 cup chopped watercress
1/4 cup minced onion
2 tablespoons minced bell pepper
1 garlic clove, minced
1 teaspoon minced fresh tarragon
2 tablespoons minced fresh parsley
3 tablespoons butter
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon white pepper
2 tablespoons raw brown or white rice
1 cup half-and-half cream or milk
2 egg yolks, beaten
3/4 cup heavy cream
Salt and black pepper to taste
Herb croutons
Directions
In blender or food processor, finely chop lettuce, a cup or so at a time, using stock if needed for moisture.
Add to rest of stock with watercress.
Saute onion, bell pepper, garlic and herbs in butter until soft; add seasonings and combine with stock mixture.
Add rice.
Cover, bring to boil, lower heat and simmer gently 30 minutes.
Add half-and-half cream and heat.
Beat together yolks and heavy cream, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat; do not boil.
Adjust seasonings with salt and pepper.
Add to rest of stock with watercress.
Saute onion, bell pepper, garlic and herbs in butter until soft; add seasonings and combine with stock mixture.
Add rice.
Cover, bring to boil, lower heat and simmer gently 30 minutes.
Add half-and-half cream and heat.
Beat together yolks and heavy cream, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat; do not boil.
Adjust seasonings with salt and pepper.
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