Ingredients 2 tablespoon onion, minced 1 tablespoon butter 1 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 ds pepper 4 each chicken bouillon cubes 3 1/2 cup water, boiling 1 each lettuce, shredded 1 each egg yolk, slightly beaten 1/2 cup whipping cream
Directions: Saute onion in butter until gently golden. Stir in flour, salt, nutmeg and pepper. Dissolve bouillon cubes in boiling water; add to onion mixture slowly. Cook over medium heat. Stir until thickened. Add lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream. Stir 1/4 cup soup into yolk-cream mixture. Pour mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat. Serve at once.