From The Whole World Cookbook edited by Jacqueline Killeen, 1979
Serves six
3 c. shredded iceberg or romaine lettuce
1 qt. beef stock
1 c. chopped watercress
1/3 c. minced onion
2 T. minced green pepper
1 garlic clove, minced
2 T. minced fresh parsley
1 t. minced fresh tarragon
3 T. butter
1/4 t. salt
1/4 t. white pepper
1/8 t. grated nutmeg
2 T. white rice (optional)
1 c. half and half
2 beaten egg yolks
3/4 c. heavy cream
Croutons
Chop lettuce finely and put in pot with stock with watercress. Sauté onion, bell,pepper, garlic and herbs in butter until soft. Add with seasonings to stock mixture. Add rice if desired. Cover and bring to boil. Lower heat and simmer 30 min. Add half and half and reheat without boiling. Beat egg yolks and heavy cream and whisk in 1/2 c. hot soup. Add to rest of soup. Reheat without boiling and adjust seasonings to taste. Serve with croutons. As a variation cooked green peas, chopped water chestnuts, minced green onions and/or finely shredded lettuce can can added just before serving.
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