Ingredients
- 600 g (1 lb. 5 oz.) Caesar's mushroom or other mushrooms, julienned
- 2 large heads of lettuce, torn up
- 150 g (5 oz.) butter
- 1 veal shank
- 2 onions, thinly sliced
- 1 liter (4 cups) milk
- 6 tbsp. raw rice
- 125 g (4 oz.) Hazelnut (Filbert)s
- 3 egg yolks
- 125 g (4 oz.) cream
- 1 tsp. sugar
- Salt and pepper
Method
1. melt the butter in a saucepan; add the Caesar's mushrooms, lettuce, salt, pepper and sugar;
2. simmer over low heat, covered, for 30 minutes;
3. add the onions and veal shank; add 2 liters (8 cups) water and 1 liter (4 cups) milk;
4. cover and simmer for 90 minutes; add the rice and cook for 30 minutes longer;
5. remove the shank; blend the soup and correct the seasoning;
6. in a mortar, mash the hazelnuts and 75 g (5 tbsp.) butter to a paste; mix in the egg yolks and cream;
7. pour the mixture into a tureen; gradually blend in the puréed soup, whisking vigorously;
8. serve hot.....hmmm great taste of soup !
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