Creamy Lettuce Soup
1.
Pluck the lettuce heart and set aside. The rest of the lettuce leaves are quickly blanched in boiling water.
2.
Peel off the scallion, wash and cut into sections.
3.
Stir-fry the green onion in butter (40g) until it "sweats", add flour, and stir with a spatula.
4.
Pour in the broth and bring to a boil with constant stirring. Add the blanched lettuce leaves.
5.
Cover and cook for about 20 minutes, until the lettuce is thoroughly cooked.
6.
Use a blender to smash and sieve. Add the cream and egg yolk to the strained soup and season with salt and pepper.
7.
Shred the lettuce hearts that you picked up earlier, stir fry with butter (15g), and add to the soup.
8.
Cut the bread into small cubes about 1 cm square, deep-fry them in a pan and then use a kitchen paper towel to absorb excess fat.
9.
Pour the lettuce soup on a plate and garnish with parsley leaves and croutons.
Tips:
1. In the original recipe, it was required to discard the cabbage heart and leave only the leaves, for some reason. Chinese people like to eat fresh and tender cabbage, it would be a pity to throw it away, so it is reserved to make shredded cabbage.
2. The taste of the broth directly determines the final flavor, and the type of broth can be adjusted according to personal preference, such as chicken broth.
3. Fried croutons are very easy to burn, so you need to control the firepower and oil temperature. In addition, croutons are relatively oil-absorbing, so you need to pay attention to adding oil in a timely manner during the process.
4. Vegetables such as broccoli, cauliflower, and zucchini can be used instead of lettuce, which can produce completely different finished effects.
5. Since the egg yolk is directly mixed into the soup, it is recommended to use raw eggs.
