Lettuce Soup ( Early America )

• 1 large head iceberg lettuce
• 1 tablespoon butter
• 1 teaspoon sugar
• 2 tablespoons tarragon vinegar
• 1 tablespoon flour
• to taste salt and pepper
• 1 egg, beaten
• 6 cups basic brown stock, Basic Brown Stock
• 12 cup cream
• toasted crouton

1. Chop lettuce.
2. Saute' in a frying pan with the butter, sugar, and vinegar.
3. Stir constantly until lettuce is barely wilted.
4. Add the flour, salt, pepper and the egg.
5. Mix well.
6. Pour in the stock.
7. Bring to a boil, remove from heat.
8. Add the cream.
9. Stir.
10. Serve with the croutons.

head iceberg lettuce, butter, sugar, tarragon vinegar, flour, salt, egg, brown stock, cream, crouton

Taken from www.food.com/recipe/lettuce-soup-early-america-404635 (may not work)