Lettuce Soup

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!

INGREDIENTS

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)

DIRECTIONS

1. Fill a medium pan with water and salt, and bring it to a boil.
2. Wash the lettuce leaves, slice them up into strips and put them for about 5 minutes in the boiling water.
3. Remove them from the water and pass them through cold water.
4. Mince the onions.
5. In a medium size pan melt the butter add the onions and stir until they are translucent.
6. Add 3/4 of the lettuce strips and add the stock and let it simmer in medium heat for about 15 minutes.
7. Add the salt, pepper, nutmeg and the sugar.
8. Stir for about 2 to 3 minutes then remove from heat.
9. Put it in a blender to create a nice smooth cream.
10. Add the milk then bring it back to a low boil for about 5 minutes.
11. In a bowl beat the egg yolks and heavy cream, then slowly add a few spoons of the soup while mixing well.
12. Add the whole thing to the soup and stir continuously until the the soup thickness up.
13. Prior to serving add the leftover lettuce strips.

SUGGESTIONS

You can also add a few croutons, parsley leaves and a touch of heavy cream prior to serving.