| 词条 | Lettuce soup |
| 释义 |
PreparationLettuce is a primary ingredient, and several types of lettuce can be used, such as butter lettuce,[8] cos lettuce,[1] Boston lettuce, romaine lettuce, green leaf lettuce and iceberg lettuce,[6] among others. The lettuce may be chopped, torn, shredded or sliced into ribbons.[4][14] Additional ingredients may include, but are not limited to, chicken stock, beef stock, cream, milk, wine, lemon juice, egg or egg yolk, meats, rice, potato, greens, sorrel, watercress, Swiss chard, escarole, peas, parsley/dried parsley, bread crumbs, onion, shallot, garlic, salt and pepper,[1][6][14][19] among others. Some preparations purée all of the ingredients together,[1][4] and some preparations are strained in a sieve.[4] Lettuce soup is sometimes served with toast or rolls, either as a side dish or with the soup poured upon it.[1][4][6] Sometimes croutons or chopped bacon are used in the dish or to garnish it.[26] In French cuisine, lettuce soup is usually served poured atop thin slices of lightly toasted French bread.[4] Some versions are served cold.[7][19] Total calories can vary depending on ingredients used. For example, versions that use milk may have fewer calories than those that use cream.[30] DishesChinese versions include Cantonese dishes such as "minced chicken with lettuce soup" and "fish with lettuce soup".[3] See also{{portal|Soups|Food}}
References1. ^1 2 {{cite book | url=https://books.google.com/books?id=Fo087ZxohA4C&pg=PA148 | title=Food in China: A Cultural and Historical Inquiry | publisher=CRC Press | author=Simoons, Frederick J. | year=1990 | page=148 | isbn=084938804X}} [1][2][3][4][5][6][7][8][9][10][11]2. ^1 2 3 4 5 {{cite book | url=https://books.google.com/books?id=i4_xSaXJnhoC&pg=PA17 | title=Soup Makes the Meal | publisher=Harvard Common Press | author=Haedrich, Ken | year=2001 | pages=17–18 | isbn=155832187X}} 3. ^1 {{cite book | url=https://books.google.com/books?id=H8lwmA52ltIC&pg=PA160 | title=Whole Food Facts: The Complete Reference Guide | publisher=Inner Traditions / Bear & Co | date=1996 | author=Roehl, Evelyn | pages=160|ISBN=089281635X}} 4. ^1 2 3 4 5 6 {{cite book | url=https://books.google.com/books?id=_-WZjjQsKzAC&pg=PT196 | title=French Provincial Cooking | publisher=Penguin | date=1999 | author=David, Elizabeth|ISBN=1101501235}} 5. ^1 2 3 4 {{cite book | url=https://books.google.com/books?id=Gd6G8xb0kCkC&pg=PA174 | title=Bruce Aidells' Complete Sausage Book | publisher=Ten Speed Press | date=2012 |author1=Aidells, Bruce |author2=Kelly, Denis | pages=174|ISBN=0307809021}} 6. ^1 2 {{cite book | url=https://books.google.com/books?id=2IJXrH7cXgUC&pg=PA129 | title=Soup | publisher=Penguin | author=DK Publishing (contributor) | year=2009 | page=129 | isbn=0756665493}} 7. ^1 2 {{cite book | url=https://books.google.com/books?id=WBroYV_iP_wC&pg=PA120 | title=An Everlasting Meal | publisher=Simon and Schuster | date=2012 | author=Adler, Tamar | pages=120|ISBN=1439181888}} 8. ^1 2 {{cite book | url=https://books.google.com/books?id=Yyh016MYn7UC&pg=PA198 | title=The Monastery Garden Cookbook | publisher=The Countryman Press | date=2011 | author=d'Avila-Latourrette, Victor-Antoine | pages=198|ISBN=1581578989}} 9. ^1 {{cite web | url=http://www.esquire.com/blogs/food-for-men/the-shack-staunton-virginia | title=Found: The incredible restaurant in the middle of nowhere that nobody knows about |work=Esquire | date=February 14, 2014 | accessdate=6 September 2014 | author=Ozersky, Josh}} 10. ^1 {{cite web | url=http://www.startribune.com/lifestyle/taste/recipes/91717044.html | title=Recipes: Braised Romaine Hearts, Lettuce Soup, Stir-fried Lettuce, Caesar Salad | work=Star-Tribune | date=April 21, 2010 | accessdate=6 September 2014}} 11. ^1 {{cite web | url=http://news.bbc.co.uk/dna/ptop/plain/A1062677 | title=Alternative Lettuce Soup | publisher=BBC News h2g2 | accessdate=6 September 2014}} }} 4 : Vegetable soups|Lettuce|French soups|Chinese soups |
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