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Ingredients
- 600ml/1pt chicken stock
- 1 round lettuce, shredded
- 1 small onion, chopped
- 25g/1oz butter
- 1⁄2 teaspoon freshly grated nutmeg
- 300ml/10fl oz milk
- 1 egg yolk
- 2 tablespoons single cream
- salt and freshly ground black pepper
Instructions
- Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a
separate pan, sweat the onion in the butter for 3 minutes until soft. - Pour in the lettuce and stock, and season with the nutmeg, salt and
pepper. Simmer for 5 minutes until the onion is very soft. Purée in a
blender or food processor, and return to the saucepan. Stir in the milk. - Whisk the egg yolk and cream together. Whisk in a little of the soup,
then pour back into the remaining soup and heat through, stirring all the
while. Do not allow to boil or the egg will curdle. Serve hot.
