Lettuce Soup

Lettuce Soup:

 A Homage to Mrs Beaton.
Recipe: Evan der Millner

Take one substantial, large romaine lettuce, which you have loosely chopped.

Toss the lettuce into a pot with 500mL of water,

then take a teaspoon of white sweet potato flour, or tapioca flour, and slake this in 1/4 cup of cold water.

Add this to the water and leaves, and then.

add salt or pepper to taste, and then bring the ingredients up to a simmer, until it begins to  thicken
slightly.

Remove the pot from the heat, and blend it carefully with a hand blender, until it is as smooth as you wish it to be.

If you wish, break an egg, and lightly beat it, and pour the beaten egg into the base of your soup tureen; pour the hot soup into the tureen over the egg, and bring to the table piping hot.

Serve at the table.

This soup may be garnished at the table into your guest's plates as you serve then, with a very light grating of  high quality Parmesan cheese.

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