Serves: 8
Total Calories: 418
Purée lettuce and onion in blender in 1/2 or 1/4 portions. Place purée in heavy cooking pot. Blend eggs, butter or margarine and cheese in 1 cup broth for 1 minute. Add to purée with remainder of broth. Over low heat, stirring frequently, cook for 20 to 30 minutes. Do not boil. Taste for salt and pepper. Garnish with a bit of grated Parmesan cheese.
This Lettuce Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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