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Lettuce Soup
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518436
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- Stock
- 2 bunches of sorrel, washed and cut up
- 1 bunch of endive, washed and cut up
- 1 head of lettuce, washed and cut up
- 1 small bunch of chervil, washed and cut up
- 1 stick of celery,washed and cut up
- 1 carrot, washed and cut up
- 1 onion, peeled and cut up
- Sliced French bread, toasted
- Parmesan cheese, grated
Directions
- Boil everything except for the bread and cheese in the stock for an hour.
- Put some slices of toasted French roll into a bowl, and pour the soup over them.
- Serve with grated Parmesan.
- This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
