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Lettuce Soup (Potage Du Pere Tranquille)
Preamble
"The Pere Tranquille seems to have been a somewhat mysterious Capuchin monk, but the name of this soup is also a reference to the supposed soporific effects of lettuce. It is a trouble to make but useful for those who have more lettuces in their gardens than they can eat as salads. Ordinary round or cabbage lettuces are the best ones to use."
Ingredients2 large whole Lettuces or the outside leaves of 3 About 1 pint of mild Chicken Stock 1 pint of Milk Seasonings A little Butter or Cream |
MethodCut the carefully washed lettuce leaves into fine ribbons; put them in the saucepan with just enough broth to cover them. Let them simmer gently, adding a little more liquid, until they are quite soft. Sieve them, or puree them in the electric blender. Return the puree to the pan, gradually add the rest of the broth and enough milk to make a thin cream. Season with salt if necessary, a lump of two of sugar, and a scrap of nutmeg. Before serving, stir in either a small lump of butter or a little thick fresh cream. Both these soups can be, and usually are, poured over thin slices of French bread baked pale golden in the oven, but personally I prefer them without. To make a smoother soup, sieve it again after the liquid has been added. |
Remarks
Appeared on menu:
Lettuce Soup $0.90