Zaragoza herb, lettuce and cream soup


Ingredients 14
Servings 6
Time 10 minutes

Ingredients

  • 70
    g
    butter
  • 300
    g
    cos or baby gem lettuce, thinly sliced
  • 1
    Litres
    chicken stock (preferably homemade)
  • 60
    ml
    snipped chives
  • 60
    ml
    chopped parsley (preferably flat-leaved)
  • 60
    ml
    coarsely chopped watercress
  • 30
    ml
    coarsely chopped fresh sage
  • 250
    ml
    thick cream
  • 2
    extra-large egg yolks
  • 15
    ml
    brandy
  • 2
    ml
    salt
  • milled pepper
  • breadcrumbs, fried until crisp in butter, to garnish
  • white seedless grapes (optional)
 

Method

20 minutes
 
Heat butter in a large, heavy-based saucepan. Cook lettuce for 1 minute, or until it wilts. Add stock and herbs and bring to boil. Remove from stove, cover and set aside for 10 minutes. In a mixing bowl, whisk cream, egg yolks, brandy, salt and pepper. Gradually whisk in 500 ml (2 cups) hot lettuce broth. Pour back into saucepan and reheat, but do not boil. Serve in large bowls, each sprinkled with 10 ml (2 tsp) crisply fried breadcrumbs and a few grapes, accompanied by crusty peasant bread.
 

Read more on: soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.