Cream of Lettuce Soup

Ingredients

• 6 cups Chicken Stock (Use homemade or good quality store-bought chicken stock.)
• 2 heads Lettuce (Use a mild variety like butter lettuce or romaine.)
• 2 tablespoons Rice (Long grain or short grain rice will work.)
• 0.5 cup Heavy Cream (Adds richness and creaminess.)
• 0.25 tablespoon Onion (Finely chopped.)
• 1 tablespoon Butter (For sauteing the onion.)
• 1 Egg Yolk (Adds richness and helps thicken the soup.)
• 0.0625 teaspoon Nutmeg (A pinch of freshly grated nutmeg.)
• 0.5 teaspoon Salt (To taste.)
• 0.125 teaspoon White Pepper (To taste.)

Instructions

1. 1Wash the lettuce thoroughly and finely chop it. Set aside.
2. 2In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 3 minutes.
3. 3Add the rice and chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is tender.
4. 4Add the chopped lettuce to the pot and simmer for another 5 minutes, or until the lettuce is tender.
5. 5Carefully transfer the soup to a blender or use an immersion blender to blend until smooth.
6. 6Return the soup to the pot. In a small bowl, whisk together the egg yolk and cream. Gradually whisk the cream mixture into the soup. Heat gently, being careful not to boil. Season with salt, white pepper, and nutmeg to taste.
7. 7Serve hot, garnished with a swirl of cream or a sprinkle of nutmeg, if desired.