CookEat Recipe
Cream of Lettuce
Lettuce and white broth soup thickened with rice flour, cream and milk, strained smooth.
Method
Steps
Step 1
Prepare No701 ONCE: Put veal bones in large food-safe stockpot; source permits OPTIONAL same veal scraps, beef remnants/bones and raw poultry scraps only if available. Add five gallons cold water, bring to boil and carefully skim scum.
Step 2
Prepare No701 ONCE: Add whole peeled carrots, turnips, onions, parsley root, leeks and celery. Cover and simmer gently about four hours. Strain through clean cloth into food-safe vessels. Cool rapidly in shallow batches, refrigerate/freeze and measure actual output before allocation.
Step 3
Prepare full No701 white broth ONCE from embedded parent inputs/steps and measure TWO AND HALF QUARTS FINISHED. Wash TWO lettuce heads, retain hearts for salad, and sauté the detached leaves in ONE OUNCE butter TEN MINUTES.
Step 4
Add measured No701, clove-studded onion, parsley, chervil, celery, heavy TSP salt, level TBSP sugar, TWO SALTSPOONS cayenne and ONE SALTSPOON nutmeg. Cover and gently boil FIFTY-FIVE MINUTES.
Step 5
Whisk THREE OUNCES rice flour with ONE GILL EACH cream and milk for TWO MINUTES, add to hot soup while stirring, bring to boil to thicken. Press through sieve and then clean cheesecloth into tureen; serve actual strained amount.
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