| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Potatoes | |
| 2 | Heads leaf lettuce | |
| 1 1/2 | qt | Water |
| 1 | Chicken bouillon cube | |
| Salt and pepper | ||
| 2 | Egg yolks | |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> by Mimi Rippee Peel and wash the potatoes, and cut into 1/2-inch pieces; set aside. Wash the lettuce leaves and chop them. Place the chopped lettuce, potatoes, water, bouillon cube, and pinch of both salt and pepper into a large pot. Bring to a boil, reduce heat, and simmer until potatoes are well cooked. Puree the mixture through a food mill. Return to the pot. Mix the egg yolks and cream together in a small bowl. Whisk in about 1 cup of the hot soup. Gently whisk the egg mixture into the soup. Correct for seasoning. Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
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