Lettuce Soup with Egg Balls

Lettuce Soup 2

Each week I browse through hundred-year-old magazines and cookbooks in search of the perfect recipe to feature. Occasionally a reader’s comment provides the inspiration for the recipe I select. Today was one of those times.

A month or so ago, Ronit Penso at Tasty Eats commented on a hundred-year-old menu that mentioned Lettuce Soup:

As for the lettuce soup – it was quite common in classic French cuisine. It’s interesting that it somehow lost popularity. I wonder why. I still use it in certain soups. It adds lots of body and creaminess without making the soup heavy.  . .

Ever since then I’ve had this urge to make a hundred-year-old lettuce soup recipe, and when I saw some awesome leaf lettuce for sale this week, I knew that now was the time to give it a try.

The Lettuce Soup turned out wonderfully, and was good either hot or cold. This nutrient rich soup contains several vegetables which results in a lovely, nuanced combination of flavors that beautifully combine the mild bitterness of the lettuce with the slight tanginess of onions and green pepper. It is lovely when served hot with small, delicate Egg Balls.

And, when served chilled,  this refreshing soup is perfect on a hot summer day. (I skipped the egg balls when I served it cold.)

Here is the recipe for Lettuce Soup with Egg Balls updated for modern cooks:

Lettuce Soup with Egg Balls

  • Servings: 4-5
  • Difficulty: moderate
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Soup

3 tablespoons butter

1/2 pound lettuce, coarsely chopped (approximately 6 cups, chopped)

2 cups chicken broth

1/3 cup onion, chopped

1/4 cup green pepper, chopped

1 sprig parsley

1/4 teaspoon ground cloves

1/3 teaspoon sugar

2 tablespoons flour

1 egg yolk

1 cup milk

1/3 cup cream

Melt butter in large sauce pan. Add the chopped lettuce, and cook using medium heat until the lettuce is wilted, while stirring occasionally (8-10 minutes). Add the chicken broth, onion, green pepper, parsley, cloves, and sugar; cover the saucepan and simmer for 20 minutes. Remove from heat and cool slightly; then puree using a blender or food processor. Return the pureed mixture to the pan.

In a mixing bowl, stir the egg yolk into the flour, then add a small amount of milk and stir to create a paste. Gradually add the remaining milk and cream while stirring to create a smooth sauce. Then stir the sauce into pureed lettuce mixture. Heat mixture until hot and steamy using medium heat; stir occasionally.  May be served either hot or chilled. If desired, serve with Egg Balls.

Egg Balls

1/2 cup fine bread crumbs

2 egg yolks

clarified butter or other shortening

Combine bread crumbs and egg yolk  in a bowl. Shape the mixture into 1/2-inch balls. Place the clarified butter or shortening into a frying pan, and heat until hot.  Drop balls into the hot butter, then gently roll the balls with a fork until all sides are a light brown. Remove from heat and drain on paper towels. Put several egg balls into each cup of Lettuce Soup.

Here’s the original recipe:

Source: American Cookery (Boston Cooking School Magazine, June/July, 1915)

Source: Source: American Cookery (Boston Cooking School Magazine, June/July, 1915)
Source: Source: American Cookery (Boston Cooking School Magazine, June/July, 1915)

The original Lettuce Soup recipe made 12 or more servings, so when I adapted the recipes for modern cooks, I divided the soup ingredients by 3.  The Egg Balls recipe did not seem overly large, so I did not need to make a similar adaptations to that recipe; however, I used one fewer egg yolk in the Egg Balls than called for in the original recipe because the consistency of the dough was better.