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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | onion minced |
| 1 Esslöffel | butter |
| 1 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | Nutmeg (fresh grated) |
| 1 Prise | pepper freshly ground |
| 3 1/2 Tasse | chicken stock |
| 1 | Med. Head Iceberg Lettuce, shredded |
| 1 | egg yolk lightly beaten |
| 1/2 Tasse | heavy cream |
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Saute onion in butter until lightly golden. Stir in flour, salt, nutmeg & pepper. If using bouillon cubes, dissolve in boiling water; add to onion mixture slowly. Cook over medium heat, stirring until thickened. Add lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream. Stir 1/4 c. Soup into yolk/cream mixture. Pour this mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat and serve at once!
As I said, this is a great way to use up wilted lettuce of any kind. I have used all different types singularly and together. Btw, it serves six!
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