Reference > Farmer's Cookbook > SOUPS > Cream of Lettuce Soup
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CONTENTS · BIBLIOGRAPHIC RECORD

Cream of Lettuce Soup

21/2 cups White Stock II or III
1 tablespoon butter
2 heads lettuce finely cut
Yolk 1 egg
2 tablespoons rice
Few grains nutmeg
1/2 cup cream
Salt
1/4 tablespoon onion, finely chopped
Pepper

Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.


CONTENTS · BIBLIOGRAPHIC RECORD
  Spinach Soup Mushroom Soup  
 
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