Zaragoza herb, lettuce and cream soup

Fairlady
6 servings Prep: 10 mins, Cooking: 20 mins By Food24
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Ingredients (14)

70.00 g butter
300.00 g lettuce — cos or baby gem, thinll sliced
1.00 Litres stock — chicken
60.00 ml fresh chives — chopped
60.00 ml flat-leaf parsley — chopped
60.00 ml watercress — coarsely chopped
30.00 ml fresh sage — coarsely chopped
250.00 ml cream — thick
2.00 eggs — extra-large, yolks only
15.00 ml brandy
2.00 ml salt
freshly ground black pepper
breadcrumbs — fried
grapes — white
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Method:

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.



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