French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.
2 heads leaf lettuce
1-1/2 quarts water
1 chicken bouillon cube
Salt and pepper
2 egg yolks
1/2 c. heavy cream
Peel and wash the potatoes, and cut into 1/2" pieces; set aside.
Wash the lettuce leaves and chop them. Place the chopped lettuce, potatoes, water, bouillon cube, and pinch of both salt and pepper into a large pot. Bring to a boil, reduce heat, and simmer until potatoes are well cooked.
Puree the mixture through a food mill. Return to the pot. Mix the egg yolks and cream together in a small bowl. Whisk in about 1 cup of the hot soup. Gently whisk the egg mixture into the soup. Correct for seasoning.
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This page modified January 2007
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