Dilly Lettuce Soup
Recipe type: Soup
Serves: 4-6
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 4 cloves garlic, chopped
  • 2 tablespoons flour
  • 2 large potatoes, peeled and diced
  • 6 cups chicken broth
  • 1 teaspoon dried dill
  • salt to taste
  • 6 cups chopped lettuce
  • 2 egg yolks
  • ½ cup evaporated milk
  1. Melt butter over medium heat. Add onion and garlic. Saute until onion is softened, 5-7 minutes.
  2. Sprinkle flour over onions, stir to combine. Then add potatoes and stir to coat them with the butter. Add broth, dill, and salt. Bring to a boil. Reduce heat and simmer until potatoes are tender, 15-20 minutes.
  3. Add lettuce. Continue cooking until lettuce is completely wilted. Puree with immersion blender.
  4. Whisk together the egg yolks and evaporated milk. Add about 3 ladlefuls of the soup into the milk mixture. Stir this back into the soup pot. Reheat over low heat if necessary.
Recipe by at http://cookingwithveggies.com/2012/12/14/cooking-with-lettuce/