Menu for Lettuce soup, as served on SS Titanic?

Answer 1

I never thought I'd see the day I'd find Lettuce Soup on the net...but this looks like one that might taste good!

It's from:

Abbeydale House
Bed and Breakfast Inn
Surrey, British Columbia, Canada
Specialty Recipe
Lettuce Soup

Great summer appetizer. Can be served hot or chilled.

Ingredients
1 large head Romaine lettuce, about 1 pound (all leaves including outer ones)

2 cups milk
2 chicken stock cubes (Knorr) dissolved in 2 cups boiling water
1/4 cup butter
1 Tablespoon cornstarch dissolved in 3 Tablespoons cold water
1/4 cup lemon juice
Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch to thicken. Simmer for 3 minutes.

Soup can be served immediately, but best flavor develops if left overnight in the refrigerator. From here, it can be served chilled or reheated and served hot.

You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Answer 2

Abbeydale House
Bed and Breakfast Inn
Surrey, British Columbia, Canada
Specialty Recipe
Lettuce Soup

Great summer appetizer. Can be served hot or chilled.

Ingredients
1 large head Romaine lettuce, about 1 pound (all leaves including outer ones)
2 cups milk
2 chicken stock cubes (Knorr) dissolved in 2 cups boiling water
1/4 cup butter
1 Tablespoon cornstarch dissolved in 3 Tablespoons cold water
1/4 cup lemon juice
Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch to thicken. Simmer for 3 minutes.

Soup can be served immediately, but best flavor develops if left overnight in the refrigerator. From here, it can be served chilled or reheated and served hot.

You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Answer 3

LETTUCE SOUP

Great summer appetizer. Can be served hot or chilled.

Ingredients
1 large head Romaine lettuce, about 1 pound (all leaves including outer ones)
2 cups milk
2 chicken stock cubes (Knorr) dissolved in 2 cups boiling water
1/4 cup butter
1 Tablespoon cornstarch dissolved in 3 Tablespoons cold water
1/4 cup lemon juice
Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch to thicken. Simmer for 3 minutes.

Soup can be served immediately, but best flavor develops if left overnight in the refrigerator. From here, it can be served chilled or reheated

Answer 4

Lettuce Soup

5 tablespoon Unsalted Butter
1 cup Onion; chopped
1 cup Leek; washed, drained, and chopped
8 cup Chicken Stock
4 cup Potatoes; peeled and diced
1 teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper
2 small Heads Lettuce; leaves separated, rinsed and spun or dried, (Recommend Boston head lettuce)

In a large saucepan, melt about 3 tablespoons of the butter over a medium heat setting. Add the onions and leeks, and sauté for about 5 minutes. Add the chicken stock, potatoes, salt, and pepper. Bring the mixture to a boil and then reduce the heat to simmer, partially covered, for about 40 minutes. Check soup to make sure the potatoes are tender, then transfer the contents of the saucepan to a blender or food processor. Blend soup until smooth. (It's easiest to process the soup in about 2-cup batches, returning the processed soup to the original saucepan as you go.) Return the processed soup to the saucepan and keep warm over a low heat setting. To prepare the lettuce, stack several leaves and roll them up together. Slice the lettuce rolls into thin strips (In French, finely cut vegetables like this are known as a "chiffonade"). Heat the remaining 2 tablespoons butter in a sauce pan and add the chiffonade. Sauté for about 3 minutes, until the lettuce is wilted. Stir the lettuce into the soup and adjust the salt and pepper to taste. Ladle the soup into six soup bowls (warmed if you elect to serve the soup hot) and serve immediately. If serving the soup cold, refrigerate the soup for at least an hour prior to serving and served in chilled soup bowls.

Answer 5

Go for a dive and find the original

Answer 6

Start with one head of ICEBERG lettuce.......