Ingredients Jump to Instructions ↓

  1. 2 Romaine lettuce - (2 lbs total)

  2. 6 oz 170g Fresh green beans - cut into thirds

  3. 1 1/2 teaspoons 7 1/2ml Fine sea salt

  4. 1 1/2 cups 355ml Cubed bread slices

  5. 6 tablespoons 90ml Butter - (3/4 stick)

  6. 1 Shallot - diced

  7. 1/2 cup 31g / 1.1oz Unbleached all-purpose flour

  8. 6 cups 1422ml Hot beef broth

  9. 2 cups 396g / 13oz Egg yolks (large)

  10. 1/2 cup 118ml Heavy cream

  11. 2/3 cup 131g / 4.6oz Grated Asiago or Parmigiano-Reggiano Cheese

  12. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove the cores from the lettuce, tear into pieces, and place in a colander. Rinse the lettuce well and let drain. Cook the beans in boiling salted water until tender, but not mushy, about 7 minutes. Drain the beans well and set aside. Preheat the oven to 350 degrees. Place the bread cubes on a baking sheet and toast until nicely browned, about 10 minutes. Place in a bowl and set aside. In a soup pot, melt the butter over medium-high heat. Add the shallot and saute until limp but not brown. Sprinkle on the flour and mix with a wooden spoon until incorporated. Mixture will appear pasty but will smooth out. Add the hot broth and continue to stir with a whisk until the mixture begins to boil. Add the lettuce, stir the mixture well, lower the heat, cover the pot, and cook for 35 minutes, stirring occasionally. Place the soup in a food processor or blender in batches and process until smooth. Return the soup to the pot and keep warm over low heat. In a bowl, whisk together the egg yolks and cream. Add 1 cup of the soup to the egg mixture and whisk to blend. Add the egg mixture to the soup pot and whisk for about 4 or 5 minutes. Add the beans, cheese, nutmeg, and remaining salt to the soup and stir well. To serve, ladle the hot soup into individual bowls, sprinkle a few toasted bread cubes on top of each, and serve at once. This recipe yields 8 servings.


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