Recipe (click to expand)
|4||each||chicken bouillon cubes|
|3 1/2||cup||water, boiling|
|1||each||egg yolk, slightly beaten|
|Saute onion in butter until gently golden. Stir in flour, salt, nutmeg and pepper. Dissolve bouillon cubes in boiling water; add to onion mixture slowly. Cook over medium heat. Stir until thickened. Add lettuce. Cover and let cook 3 minutes. |
Mix together egg yolk and cream. Stir 1/4 cup soup into yolk-cream mixture. Pour mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat. Serve at once.