Cream Of Lettuce Soup Recipe
Ingredients
| Onion | 1 Small, chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 2 large heads Boston lettuce or 2 small bunches romaine, finely shredded | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| 1 tablespoon instant chicken bouillon | ||
| Half and Half | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Mint leaves or parsley | ||
Directions
Cook and stir onion in margarine in 3-quart saucepan over low heat until tender.
Reserve 1 cup lettuce; stir remaining lettuce into onion.
Cover and cook over low heat until lettuce wilts, about 5 minutes.
Stir in flour; cook and stir 1 minute.
Add water and bouillon.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Pour mixture into blender container.
Cover and blend on high speed until smooth, about 30 seconds; pour into saucepan.
Stir in reserved lettuce, the half-and-half, salt and pepper.
Heat just to boiling.
Garnish with mint.
Reserve 1 cup lettuce; stir remaining lettuce into onion.
Cover and cook over low heat until lettuce wilts, about 5 minutes.
Stir in flour; cook and stir 1 minute.
Add water and bouillon.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Pour mixture into blender container.
Cover and blend on high speed until smooth, about 30 seconds; pour into saucepan.
Stir in reserved lettuce, the half-and-half, salt and pepper.
Heat just to boiling.
Garnish with mint.
Chef
