Difference between revisions of "Lettuce Soup"
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== Description == | == Description == | ||
This is a soup that my Slovak Grandmother use to make when I was a little girl. She used [[lettuce]] she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping [[coffee]] with my Mother and Aunt. It brings back such fond memories. | This is a soup that my Slovak Grandmother use to make when I was a little girl. She used [[lettuce]] she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping [[coffee]] with my Mother and Aunt. It brings back such fond memories. | ||
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* [[salt]] | * [[salt]] | ||
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# In a cast iron skillet (this the best but you can use any type skillet) fry 2 lbs of [[bacon]] (to render fat, but not crisp the [[bacon]]). | # In a cast iron skillet (this the best but you can use any type skillet) fry 2 lbs of [[bacon]] (to render fat, but not crisp the [[bacon]]). | ||
# Remove [[bacon]] from skillet leaving the fat in the pan. | # Remove [[bacon]] from skillet leaving the fat in the pan. | ||
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# Serve with a crusty [[french bread]]. | # Serve with a crusty [[french bread]]. | ||
| − | [[Category:Slovak | + | [[Category:Slovak cuisine]] |
| − | [[Category:French | + | [[Category:Soup Recipes]] |
| + | [[Category:French cuisine]] | ||
| + | [[Category:Bread Recipes]] | ||
[[Category:Leaf lettuce Recipes]] | [[Category:Leaf lettuce Recipes]] | ||
[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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Latest revision as of 16:47, 16 July 2012
Description
This is a soup that my Slovak Grandmother use to make when I was a little girl. She used lettuce she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping coffee with my Mother and Aunt. It brings back such fond memories.
Ingredients
Procedures
- In a cast iron skillet (this the best but you can use any type skillet) fry 2 lbs of bacon (to render fat, but not crisp the bacon).
- Remove bacon from skillet leaving the fat in the pan.
- Allow the fat to brown (slightly).
- For every 2 tablespoons of browned fat rendered add 2 tablespoons of flour.
- Stirring constantly, brown flour in fat to a deep golden brown.
- Allow to cool slightly so as not to curdle the milk when added.
- Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
- Bring to rolling boil stirring constantly.
- Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
- Bring back to a rolling boil, stirring constantly.
- Add eggs to mixture making sure to stir it throughout the soup.
- Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
- salt to taste.
- Serve with a crusty french bread.
