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Lettuce Soup

(Vaughan’s Vegetable Cook Book)

Use three small lettuce heads, clean, drain, chop and put into a

saucepan with a tablespoonful of butter, cover and let steam for a few

minutes, then add two quarts of good soup stock or one quart each of

stock and milk, add a half-cup of rice and boil until the rice is soft.

Strain through a sieve, or not, as one fancies, season with salt,

pepper, return to the fire, add a pint of cream, let it come just to the

boiling point and serve.

Other Recipes


Proceed as with spinach, substituting lettuce for spinach.

Other Recipes

Zuppa D' Erbe Lettuce Soup

Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot,

onion, French roll, Parmesan cheese.

Boil the following vegetables and herbs in very good stock for an hour:

Two small bunches of sorrel, a bunch of endive, a lettuce, a small bunch

of chervil, a stick of celery, a carrot and an onion, all well washed

and cut up. Then put some slices of toasted French roll into a tureen

and pour the above soup over them. Serve with grated Parmesan handed


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