Review of last recipe (photo above)- Yes, photos will now be added to my blog! Didn't really want to, as it's more work, and frankly, this is my journal (sadly or humorously, without any followers), but since I've now posted my blog address on twitter, I feel I must go the distance. Will decide if, in the future, the recipes that I don't recommend will be photographed or not (as "punishment" to the bad recipes?). In this case, it's a fine tasting batch of potatoes, but nothing I would ever make again, so the recipe is being tossed (and the photo will stay).

TODAY'S RECIPE - CREAM OF LETTUCE SOUP WITH CURRY
From Bon Appetit March 1983 ... Again, a recipe request from a reader who honeymooned in Northern Cali where they visited Gregory's Restaurant in Albion CA (south of Mendocino; passed through that town last fall on a trip from Portland to San Francisco, though don't remember the town at all). It doesn't appear that this restaurant exists anymore.

8-10 servings

1 head romaine lettuce, cored, rinsed and dried
1 med head iceberg lettuce, cored, rinsed and dried
1 head Boston lettuce, cored, rinsed and dried OR
1 bunch watercress, rinsed, dried and stemmed
2 tbsp lemon juice
1/2 tsp salt
2 tbsp butter
3 shallots or 1 medium onion, finely chopped
2 tbsp flour
1 tbsp parsley, finely chopped
3/4 tsp curry powder, or to taste
1/2 tsp white pepper
1/2 tsp ginger
3 cups double-strength chicken broth
1 cup whipping cream
3 egg yolks

Shred greens very finely using a sharp knife, and transfer to a large glass or ceramic bowl. Sprinkle with lemon juice and salt, and toss gently. Let stand for 30 minutes.

Melt butter in a dutch oven or other large saucepan over medium-low heat. Add shallots and stir until transparent, about 3 minutes. Add flour, parsley, curry powder, white pepper and ginger and stir 3 minutes. Blend in broth and bring to a boil, stirring constantly. Add greens and simmer 15 minutes. Cool slightly, then puree in blender or food processor in small batches. Return to saucepan.

Blend cream and yolks in medium bowl. Bring broth mixture to boil. Gradually stir about 1/2 cup hot broth into cream mixture, then return to broth, and stir over medium heat until thickened. Do not boil or yolks will curdle. Taste and adjust seasoning. Serve.