This is one of my GrandMother’s favorite soups. So simple yet the taste is amazing and very delicate and just as good hot as cold for a warm summer day. If we ever have leftovers, the Dancer will go to the fridge first thing in the morning, grab and drink it cold for breakfast!
1 large iceberg lettuce head or 2 small ones (if you are to use other ones adjust their taste with a little extra sugar)
1 medium onion
2 tbsp of butter
1.5 cups of chicken stock (or vegetable stock if you are vegetarian)
1 cup of milk
2 egg yolks
2 tbsp of heavy cream OR Greek yogurt
1/4 tsp of nutmeg
1tsp of sugar
salt , pepper
1 cup of croutons (if desired)
a small bunch of parsley to decorate (if desired)
- Fill a medium pan with water and salt, and bring it to a boil.
- Wash the lettuce leaves, slice them up into strips and put them for about 5 minutes in the boiling water.
- Remove them from the water and pass them through cold water.
- Mince the onions.
- In a medium size pan melt the butter add the onions and stir until they are translucent.
- Add 3/4 of the lettuce strips and add the stock and let it simmer in medium heat for about 15 minutes.
- Add the salt, pepper, nutmeg and the sugar.
- Stir for about 2 to 3 minutes then remove from heat.
- Put it in a blender to create a nice smooth cream.
- Add the milk then bring it back to a low boil for about 5 minutes.
- In a bowl beat the egg yolks and heavy cream, then slowly add a few spoons of the soup while mixing well.
- Add the whole thing to the soup and stir continuously until the the soup thickness up.
- Prior to serving add the leftover lettuce strips.