| 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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