Cream Of Lettuce Soup

• 60 g butter
• 3 -4 cloves garlic, crushed
• 1 teaspoon dried tarragon
• 1 bunch chopped parsley
• 1 onion, chopped
• 1 green pepper, chopped
• 1 large lettuce, shredded
• 1 bunch watercress, chopped
• 4 cups chicken stock
• salt and pepper, to taste
• 1 cup milk
• 2 egg yolks
• 1 cup scalded cream
• finely chopped parsley or spring onion (for garnishing)

1. Melt the butter in a deep pan.
2. Add the onion, garlic, green pepper and tarragon.
3. Saute 3-4 minutes.
4. Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
5. Stir in the stock and bring to the boil.
6. Reduce heat, cover and simmer for about 20 minutes.
7. Remove from heat and put through a blender to puree.
8. A handheld is ideal for doing this!
9. Return to a clean pan, heat, season with salt and pepper and stir in milk.
10. Bring to simmering point.
11. Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
12. Stir into soup.
13. HEAT, but do NOT BOIL!
14. Serve garnished with finely chopped parsley and/or spring onions.

butter, tarragon, parsley, onion, green pepper, chicken stock, salt, milk, egg yolks, scalded cream, parsley

Taken from www.food.com/recipe/cream-of-lettuce-soup-21707 (may not work)