Frothy Lettuce Soup with Onion Custard
Ingredients
- Salt
- Four 6-ounce heads of Boston lettuce, trimmed, 2 medium lettuce leaves reserved
- 2 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice (1/3 cup)
- 5 tablespoons cold unsalted butter
- One 1/2-pound white onion, thinly sliced
- 1 1/4 cups chicken stock or low-sodium broth
- 1 large egg
- 1/2 cup milk
- Freshly ground pepper
- Pinch of freshly grated nutmeg
- 3 tablespoons crème fraîche
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