Chilled Cream of Lettuce Soup CD
Gluten Wheat free British Europe
1 Small Onion, chopped
200g/7oz Lettuce Leaves, shredded
450ml/15fl.oz. Fresh Chicken Stock
A good pinch Sugar
2 Egg Yolks, beaten
100g/4oz Fromage Frais
2 tbsp Flaked Almonds, toasted
Salt and Black Pepper
Melt the butter in a large saucepan, add the onions and fry gently until soft
Add most of the shredded lettuce, reserving a few shreds for garnishing and
stock, bring to the boil then reduce the heat and simmer for 15 minutes.
Cool slightly then pass through a sieve or purée in a food processor until
Return the soup to the pan and add the sugar, salt, pepper and egg yolks. Cook
stirring until well blended and slightly thickened.
Add the fromage frais to the soup and mix until well blended and heated through.
To serve - transfer to a soup tureen or individual soup plates/bowls and
sprinkle over the toasted almonds.
Soup Recipes | Summer Recipes
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