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Ingredients: (serves 4-6)
•    225 grams lettuce leaves
•    1 small onion
•    40 grams butter
•    425 millilitres chicken stock
•    Salt, black pepper, caster sugar & grated nutmeg for seasoning
•    425 millilitres milk
•    1-2 egg yolks
•    2 tablespoons single cream
•    Bread for croutons
 

Method:
1.    Wash the lettuce leaves thoroughly and blanch for 5 minutes in boiling salted water.
2.    Drain and rinse under cold running water.
3.    Chop the lettuce leaves.
4.    Peel and finely chop the onion.
5.    Melt the butter in a saucepan and fry the onion until soft. Add the lettuce shreds, reserving a few.
6.    Pour the stock over the lettuce and onions and bring to the boil.
7.    Season to taste with salt, pepper, sugar and nutmeg.
8.    Liquidise when cool, add the milk and reheat gently. Simmer for about 5 minutes.
9.    Lightly beat together the egg yolks and cream, spoon a little of the hot but not boiling soup into the egg and cream mix and blend thoroughly.
10.    Pour the egg and cream mixture into the soup, simmer gently until the soup thickens. Do not boil.
 

To serve: Add the reserved lettuce shreds and serve hot with croutons.

Recipe created for #FoodSavvy Norfolk & Suffolk