Wednesday Soup: Lettuce Soup

A while back I had written this recipe, but once I made my GrandMother's I realized this latter one was MUCH better, so here it is. As awkward as this may sound, this soup is absolutely spectacular.  All that have tried it cannot believe it is actually made with lettuce. It is very delicate and just as good hot as cold. This is yet another soup my teen will get from the fridge and drink it cold!

INGREDIENTS

1 large iceberg lettuce head or 2 small ones (if you are to use other ones adjust their taste with a little extra sugar)
1 medium onion
2 tbsp of butter
1.5 cups of chicken stock (or vegetable stock if you are vegetarian)
1 cup of milk
2 egg yolks
2 tbsp of heavy cream
1/4 tsp of nutmeg
1tsp of sugar
salt , pepper
1 cup of croutons (if desired)
a small bunch of parsley to decorate (if desired)

DIRECTIONS

1. Fill a medium pan with water and salt and bring it to a boil
2. Wash the lettuce leaves, slice them up into strips and put them for about 5 minutes in the boiling water
3. Remove them from the water and pass them through cold water
4. Mince the onions
5. In a medium size pan melt the butter add the onions and stir until they are translucent
6. Add 3/4 of the lettuce strips and add the chicken stock and let it simmer in medium heat
7. Add the salt, pepper, nutmeg and the sugar
8. Stir for about 2 to 3 minutes then remove from heat
9. Put it in a blender to create a nice smooth cream
10. Add the milk then bring it back to a low boil for about 5 minutes
11. In a bowl beat the egg yolks and heavy cream, then slowly add a few spoons of the soup
12. Add the whole thing to the soup and stir continuously until the the soup thickness up
13. Prior to serving add the leftover lettuce strips

SUGGESTIONS

You can also add a few croutons, parsley leaves and a touch of heavy cream prior to serving.