Cream of Lettuce Soup

Name: Cream of Lettuce Soup
Ingredients: 2½ cups White Stock II or III; 2 heads lettuce finely cut; 2 tablespoons rice; ½ cup cream; ¼ tablespoon onion, finely chopped; 1 tablespoon butter; Yolk 1 egg; Few grains nutmeg; Salt; Pepper

Ingredients

2½ cups White Stock II or III
2 heads lettuce finely cut
2 tablespoons rice
½ cup cream
¼ tablespoon onion, finely chopped
1 tablespoon butter
Yolk 1 egg
Few grains nutmeg
Salt
Pepper

Steps

Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.

More recipes with broth or stock, lettuce, rice, cream, onion, butter, eggs or nutmeg

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.