Celery, Mushroom, and Lettuce Soup
Nutrition
Calories: 109.59 kcalCarbohydrates: 6.82 gProtein: 1.78 gFat: 8.98 gSaturated Fat: 5.66 gCholesterol: 24.12 mgSodium: 34.25 mgFiber: 0.82 gVitamin A: 6.85275 IUCalcium: 38.86 mgIron: 0.14 mg
Ingredients
- 1 oz dried Italian mushrooms
- 3 tbsp butter
- 1 small onion chopped
- 3 celery stalks chopped
- 1 small head Boston lettuce shredded
- 4 cups Chicken Stock
- 3 egg yolks
- 1/2 cup buttermilk
Instructions
- In a small bowl, cover the dried mushrooms with 1 cup hot water and let soak for at least 1 hour. Remove the mushrooms from the liquid, chop, and set aside. Strain the liquid through a sieve lined with several layers of cheesecloth and reserve.
- In a large saucepan, melt the butter and in it sauté the onion and celery until they soften a bit. Add the lettuce and continue cooking until it wilts, about 3 minutes. Add the stock, the mushrooms, and the reserved mushroom liquid and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
- After the mixture cools a bit, purée it in a food processor or food mill until smooth and return it to the saucepan.
- In a small bowl, beat the egg yolks into the buttermilk and whisk in several ladlefuls of the hot soup.
- Slowly whisk this mixture into the soup and cook slowly and carefully until the soup thickens. Do not allow the soup to boil or the eggs will curdle.
- Serve in heated soup bowls.