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CREAM OF LETTUCE SOUP

Chop the lettuce finely.  In an ovenproof casserole or Dutch oven melt the butter and cook the lettuce until softened, stirring frequently.  Sprinkle with flour and cook for 2 minutes, stirring.  Stir in the chicken stock a little at a time.  Heat gently.  Season with salt and pepper.  In a small bowl whisk together the egg yolks and cream.  Remove the soup from the heat and quickly whisk in the yolk mixture.  Serve immediately.
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3 heads Boston lettuce
4 cups chicken stock
1/4 cup unsalted butter
6 tbsp flour
2 egg yolks
2/3 cup cr¸me fra”che
salt and pepper
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10
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15
mn
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Soups
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Pouilly-fumˇ
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