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Lettuce Soup
| Ingredients | |||
| 2 | tablespoon | onion, minced | |
| 1 | tablespoon | butter | |
| 1 | tablespoon | flour | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | nutmeg | |
| 1 | ds | pepper | |
| 4 | each | chicken bouillon cubes | |
| 3 1/2 | cup | water, boiling | |
| 1 | each | lettuce, shredded | |
| 1 | each | egg yolk, slightly beaten | |
| 1/2 | cup | whipping cream | |
Directions: | |||
| Saute onion in butter until gently golden. Stir in flour, salt, nutmeg and pepper. Dissolve bouillon cubes in boiling water; add to onion mixture slowly. Cook over medium heat. Stir until thickened. Add lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream. Stir 1/4 cup soup into yolk-cream mixture. Pour mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat. Serve at once. | |||
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