500 ml/18 fl oz milk 500 ml/18 fl oz Meat Stock
3 lettuces, coarsely shredded 25 g/1 oz butter
2 tablespoons plain flour 1 egg yolk
1 tablespoon Parmesan cheese, freshly grated salt and pepper


1.Bring the milk and stock to the boil, season with salt, add the lettuces and cook for 5 minutes. Transfer to a food processor and process to a purée, then pour into a clean pan.
2.Melt the butter in another pan, stir in the flour and cook, stirring constantly, for 3-5 minutes, then stir into the purée and season with salt and pepper to taste.
3.Simmer for 15 minutes. Lightly beat the egg yolk with the Parmesan in a soup tureen, then gradually ladle in the soup, stirring constantly.

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