Creamy Lettuce and Rice Soup

Ingredients

• 1 medium Onion, finely chopped
• 2 tablespoons Butter
• 1 head Lettuce, shredded (outer leaves removed) (Use tender inner leaves)
• 1 cup Cooked Rice
• 4 cups Chicken Stock
• 1 cup Heavy Cream
• 1 Egg Yolk
• 1 pinch Ground Nutmeg
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (or to taste)

Instructions

1. 1In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. 2Add the shredded lettuce, cooked rice, and chicken stock to the pot. Bring to a simmer.
3. 3Reduce heat to low, cover, and simmer until the rice is very soft, about 15-20 minutes.
4. 4In a small bowl, lightly beat the egg yolk. Gradually whisk in a small amount of the hot soup to temper the yolk. Then, pour the tempered yolk mixture into the pot along with the heavy cream. Stir gently to combine.
5. 5Season the soup with nutmeg, salt, and pepper to taste. Heat gently, being careful not to boil. Serve immediately.