Recipes > Soup > Lettuce Soup

Lettuce Soup


  • 3 small lettuce heads
  • 1 tablespoonful of butter
  • 2 quarts of good soup stock or 1 quart each of stock and milk
  • 1/2 cup of rice
  • salt
  • pepper
  • 1 pint of cream


Take the lettuce heads, clean, drain, chop and put into a saucepan with the butter, cover and let steam for a few minutes, then add the soup stock, add the rice and boil until the rice is soft. Strain through a sieve, or not, as one fancies, season with salt, pepper, return to the fire, add the cream, let it come just to the boiling point and serve.


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Vaughan's Vegetable Cook Book (1919).

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