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Lettuce Soup

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Soup, Baked

Tags: public domain, recipes for soup, recipes using bread, recipes using carrot, recipes using celery, recipes using chicory, recipes using lettuce, recipes using parmesan, recipes using sorrel, recipes without cooking time, recipes without servings, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALettuce_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALettuce%20Soup&oldid=4518436

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Boil everything except for the bread and cheese in the stock for an hour.
  2. Put some slices of toasted French roll into a bowl, and pour the soup over them.
  3. Serve with grated Parmesan.
  4. 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.