Soup with Lettuce and Omelet
By Melissa's Corporate Chefs
2 tablespoons parsely - chopped (garnish)
1 Organic Carrots
1 Parsley Root
1 large Onion
1 clove Peeled Garlic
2 quarts Water
2 Egg Yolks
1 tablespoon Flour
2 tablespoons Sour Cream
1 teaspoon Salt
2 tablespoons Vinegar
2 heads Boston Lettuce (Bibb Limestone) cut into pieces
3 strips Bacon
2 tablespoons Milk
1/2 teaspoon Salt
Finely chop the carrot, parsley root, onion and garlic, put in large soup pot with water and bring to a boil. Simmer for 1/2 an hour.
Remove from heat, strain the broth to remove the vegetables and reserve.
In the same pot, beat the yolks with the flour, sour cream, salt and vinegar.
Heat mixture on the stove, adding the strained liquid a little at a time, stirring continuously until it is all added. Bring to boil, add the lettuce and bring back to boil.
Turn off heat.
For the omelet, fry the bacon, drain and chop coarsely. In a medium bowl, beat the eggs with the milk and salt.
Stir in chopped bacon and pour into a medium frying pan. Cook omelet over med-high heat until done.
Remove omelet onto a plate and cut into thin strips, divide the strips into individual serving bowls and pour the hot soup over it. Garnish with chopped parsley.