LETTUCE SOUP

Servings: 6
Ingredients:

2 tb Minced Onion
1 tb Butter
1 tb Flour
1/2 ts Salt
1/4 ts Nutmeg (fresh grated)
1 ds Fresh Ground Pepper
3 1/2 c  Chicken Stock
1    Med. Head Iceberg Lettuce,
-shredded
1    Egg Yolk, slightly beaten
1/2 c  Heavy Cream

Saute onion in butter until lightly golden. Stir in flour, salt, nutmeg and
pepper. If using bouillon cubes, dissolve in boiling water; add to onion
mixture slowly. Cook over medium heat, stirring until thickened. Add
lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream.
Stir 1/4 c. Soup into yolk/cream mixture. Pour this mixture into soup,
stirring constantly. Cook over low heat, stirring, until soup comes to a
boil. Remove from heat and serve at once!

As I said, this is a great way to use up wilted lettuce of any kind. I
have used all different types singularly and together. BTW, it serves six!