Cookbook:Lettuce Soup

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• Stock
• 2 bunches of sorrel, washed and cut up
• 1 bunch of endive, washed and cut up
• 1 head of lettuce, washed and cut up
• 1 small bunch of chervil, washed and cut up
• 1 stick of celery,washed and cut up
• 1 carrot, washed and cut up
• 1 onion, peeled and cut up
• Sliced French bread, toasted
• Parmesan cheese, grated

1. Boil everything except for the bread and cheese in the stock for an hour.
2. Put some slices of toasted French roll into a bowl, and pour the soup over them.
3. Serve with grated Parmesan.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.