Puree Leontine

Page 16

Cuisine: French | Course Type: Soups and Stews

(1 review)

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Nice fresh flavour though it would have been better if I'd been able to use the outer leaves of a fully grown Cos lettuce - local shops only had dainty little "hearts of romaine". Does not puree well in a food processor, probably because most of the veg is in slippery julienne form; if I'd wanted a smooth puree I'd have had to follow the original instruction to rub the soup through a sieve.

As I have no idea what size of tumblers Elizabeth David owned c. 1950, I equally have no idea how much olive oil she's recommending me to use. I decided on 2 tbs.

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