Thick Lettuce Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs (thyme, parsley, bayleaf)
a bunch of chervil ↝ Parsley, raw [Not included in a food category]
one and a half pounds of fresh, well-washed and dried lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
about two ounces of rice cream or crème d'orge ↝ Cream of rice [Grits and other cooked cereals]
three pints of light well-flavoured stock or milk ↝ Milk, NFS [Milk, reduced fat]

for finishing

three raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
half a pint of warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little apple green to colour ↝ Apple, raw [Apples]

Instructions (3)

Put two ounces of butter into a stewpan with three sliced onions, a bunch of herbs (thyme, parsley, bayleaf), and a bunch of chervil; cut up one and a half pounds of fresh, well-washed and dried lettuce, add to the above, draw down in the stewpan for about twenty minutes with the pan covered over, then add about two ounces of rice cream or crème d'orge, three pints of light well-flavoured stock or milk, and cook all together for about forty minutes, keeping the stock well skimmed while boiling, then pass through the tammy, and return the purée to the bain marie to get hot:
for each quart of the purée mix three raw yolks of eggs, one ounce of butter, the juice of half a lemon, half a pint of warm cream, a little apple green to colour, and stir all together until it thickens, then strain into the tureen;
garnish with little red and white quenelles, or croûtons if liked.

Original Text

Thick Lettuce Soup.
(Purée de Laitue.)

Put two ounces of butter into a stewpan with three sliced onions, a bunch of herbs (thyme, parsley, bayleaf), and a bunch of chervil; cut up one and a half pounds of fresh, well-washed and dried lettuce, add to the above, draw down in the stewpan for about twenty minutes with the pan covered over, then add about two ounces of rice cream or crème d'orge, three pints of light well-flavoured stock or milk, and cook all together for about forty minutes, keeping the stock well skimmed while boiling, then pass through the tammy, and return the purée to the bain marie to get hot: for each quart of the purée mix three raw yolks of eggs, one ounce of butter, the juice of half a lemon, half a pint of warm cream, a little apple green to colour, and stir all together until it thickens, then strain into the tureen; garnish with little red and white quenelles, or croûtons if liked.

Notes

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