INGREDIENTS

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

A Message from our Provider:

“Give God what’s right — not what’s left.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 813
Calories From Fat: 471
Total Fat: 53.3g
Cholesterol: 523.3mg
Sodium: 148.3mg
Potassium: 1844.1mg
Carbohydrates: 71.1g
Fiber: 9.1g
Sugar: 3.8g
Protein: 16.2g