Cream of Lettuce Soup Recipe
Ingredients
| 4 cups regular-strength chicken broth | ||
| 4 cups firmly packed chopped butter lettuce or green leaf lettuce | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Salt and white pepper | ||
| Chopped parsley | ||
| Lemon wedges | ||
Directions
Pour broth into a 3-quart pan; bring to a boil over high heat.
Stir in lettuce; reduce heat, cover, and simmer until lettuce is completely limp (8 to 10 minutes).
Pour lettuce mixture, a portion at a time, into a blender or food processor; add butter and whirl until mixture is smooth.
Return to pan, stir in half-and-half, and heat until steaming.
Season to taste with salt and white pepper, then pour into bowls and garnish with parsley.
Pass lemon wedges to squeeze into soup.
Stir in lettuce; reduce heat, cover, and simmer until lettuce is completely limp (8 to 10 minutes).
Pour lettuce mixture, a portion at a time, into a blender or food processor; add butter and whirl until mixture is smooth.
Return to pan, stir in half-and-half, and heat until steaming.
Season to taste with salt and white pepper, then pour into bowls and garnish with parsley.
Pass lemon wedges to squeeze into soup.
Chef
