Cream Of Lettuce Soup

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This is such a delicious soup! It has a lovely consistency and loved by all who i have served it to. This is a real winner! People who have never had it before can't seem to guess whats in it!! where this recipe calls for chicken stock, i use campbell's real stock, and add water. It's so much easier than having to make your own! I usually use 1/2 chicken and 1/2 vegetable stock. If making in advance leave out the beaten egg yolks and scalded cream and add just before re-heating and serving. For the purpose of freezing -leave the beaten egg yolks and scalded cream out until thawed and re-heated.

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Steps

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Melt the butter in a deep pan.

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Add the onion , garlic , green pepper and tarragon.

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Saute 3-4 minutes.

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Add lettuce and watercress and cook , stirring , for a further 4-5 minutes.

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Stir in the stock and bring to the boil.

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Reduce heat , cover and simmer for about 20 minutes.

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Remove from heat and put through a blender to puree.

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A handheld is ideal for doing this !.

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Return to a clean pan , heat , season with salt and pepper and stir in milk.

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Bring to simmering point.

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Beat egg yolks in a bowl and gradually beat in the scalded cream until smooth.

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Stir into soup.

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Heat , but do not boil !.

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Serve garnished with finely chopped parsley and / or spring onions.

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Ingredients

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butter, garlic, dried tarragon, parsley, onion, green pepper, lettuce, watercress, chicken stock, salt and pepper, milk, egg yolks, cream