France

Cream of Lettuce Soup (Potage Creme de Laitue)

4 potatoes
2 heads leaf lettuce
1-1/2 quarts water
1 chicken bouillon cube
Salt and pepper
2 egg yolks
1/2 c. heavy cream

Peel and wash the potatoes, and cut into 1/2" pieces; set aside.

Wash the lettuce leaves and chop them. Place the chopped lettuce, potatoes, water, bouillon cube, and pinch of both salt and pepper into a large pot. Bring to a boil, reduce heat, and simmer until potatoes are well cooked.

Puree the mixture through a food mill. Return to the pot. Mix the egg yolks and cream together in a small bowl. Whisk in about 1 cup of the hot soup. Gently whisk the egg mixture into the soup. Correct for seasoning.

 

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France

• Backgrounder
• What to Eat
• Menu Guide
• Bastille Day (July 14)

French Recipes

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  • The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
  • French Women Don't Get Fat by Mireille Guiliano
  • Cooking at Home on Rue Tatin by Susan Herrmann Loomis
  • Foie Gras...A Passion by Michael A. Ginor
  • French Farmhouse Cookbook by Susan Herrmann Loomis
  • Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
  • Parisian Home Cooking by Michael Roberts
  • Saveur Cooks Authentic French
  • Savoring France by Georgeanne Brennan
  • Simple French Desserts by Jill O'Connor
  • The Vegetarian Table: France by Georgeanne Brennan
  • The Slow Mediterranean Kitchen by Paula Wolfert

• from Kate's Global Kitchen:
  • Foie Gras in France

• A French Menu
  • Cream of Lettuce Soup (Potage Creme de Laitue)
  • Mushroom Salad (Champignons en Salade)
  • Piperade
  • Potato Bake (Gratin Dauphinois)
  • Cheese Puffs (Gougeres)
  • Southern Chicken with Olives (Poulet Nicoise)
  • Peas (Petits Pois)
  • Baked Tomatoes (Tomates a la Provencale)
  • Egg and Bacon Tart (Quiche Lorraine)
  • Baked Sole in White Wine Sauce (Sole Bretonne)
  • Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
  • Beef Stew (Pot au Feu)
  • Caramel Custard (Creme Caramel)
  • Chocolate Mousse
  • Madeleines

 

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This page modified January 2007

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