Sometimes I find recipes that I had no idea had existed. Recipes with insects in them, recipes that have odd pairing of ingredients…you name it, I’ve probably have been surprised by it.
Which makes this recipe all the more odd to me. I’m sure it’s simply that I am not overly familiar with French cuisine, and, as an American, some of their dishes sound peculiar.
Cream of Lettuce soup for example. I’m fairly sure you will not find this flavor being shilled by the folks at Campbells.
I shouldn’t be all that surprised however. The soup is smooth and velvety. The beef stock gives it a rich undertone, while the lettuce and watercress add their own leafy falvors to the mix. I had this with a hunk of Raw Milk Goat’s cheese, and it was perfect.
- 4 tbl butter
- 2 garlic cloves minced fine
- 2 tbl minced parsley
- 1 tbl minced fresh tarragon (avoid the dry stuff for this recipe)
- 1/2 medium white onion, chopped
- 3/4 Finely-shredded romaine lettuce
- 1/2 lb finely-chopped watercress
- 4 cup beef stock
- 2 egg yolks
- 2 cup cream
- Salt to taste
- Freshly-ground black pepper to taste
Heat butter in a large stock pot until melted. Saute garlic, parsley, tarragon, and onion until the onion is transparent. Add the lettuce and watercress, and stir over low heat for 5 minutes. Stir in the beef stock and simmer uncovered for 30 minutes.
In a medium mixing bowl, whisk together the egg yolks and cream. Add one ladle full of the lettuce/beef broth and mix well. Repeat this step 2-3 more times. Pour cream into the stock pot and mix well. Salt and pepper to taste.Set heat to medium. Bring to a boil and then immediately lower the heat to medium lower, maintaining a low boil. We’re looking to thicken the soup, but not scorch the cream. Boil for 5 minutes and take off heat. Allow to cool for 5 minutes. Ladle into bowls and serve.