FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsVegetable Soups: Lettuce - Rata >  Lettuce Soup Au Gratin

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

LETTUCE SOUP AU GRATIN

Zuppa Di Lattughe Gratinata
The Silver Spoon, Phaidon Press

Serves 4

Ingredients
• 5 tablespoons butter, plus extra for greasing
• 4 lettuces, shredded
• 1 tablespoon all-purpose flour
• 4 cups Meat or Chicken Stock
• 4 homemade bread slices, toasted
• scant 1 cup Emmenthal cheese, freshly grated
• 1 tablespoon chopped fresh flat-leaf parsley
• salt and pepper


Directions
Melt the butter in a small pan, add the lettuces and cook over low heat, stirring occasionally, for 30 minutes.

Season with salt and pepper and stir in the flour.

Gradually stir in the stock and simmer for 40 minutes over low heat.

Preheat the oven to 350°F.

Grease an ovenproof soup tureen or dish with butter.

Place the toast in the prepared dish, sprinkle with the Emmenthal and ladle in the soup.

Cook in the oven for 10 minutes.

Sprinkle with the parsley and serve.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages