Cream Of Lettuce With Roquefort Recipe
Cream Of Lettuce With Roquefort has juicy taste. Cream Of Lettuce With Roquefort gets its taste from flour mixed with chicken broth and cheese. Cream Of Lettuce With Roquefort is inspired by many restaurants all over the world.
Ingredients
4 tablespoons butter
4 cups finely chopped head lettuce
2 tablespoons flour
1 cup half-and-half (half milk, half cream)
2 cups chicken broth (canned or freshly made)
About 1/2 teaspoon salt
2 tablespoons chopped chives, fresh, frozen, or freeze-dried
1 tablespoon Roquefort cheese, mashed
1/2 cup heavy cream
Directions
Melt butter in a wide frying pan.
Add lettuce and cook quickly, stirring, until limp. (If you like smooth soups, whirl cooked lettuce in a blender or rub through a wire strainer.) Blend in flour and gradually add half-and-half, chicken broth, and salt.
Simmer, stirring, for 4 or 5 minutes.
Add chives and pour into heat-proof soup bowls.
Combine Roquefort cheese and heavy cream; whip cream softly and spoon mixture equally onto each bowl of soup.
Broil about 6 inches from heat until cream is lightly browned (1 to 2 minutes).
Add lettuce and cook quickly, stirring, until limp. (If you like smooth soups, whirl cooked lettuce in a blender or rub through a wire strainer.) Blend in flour and gradually add half-and-half, chicken broth, and salt.
Simmer, stirring, for 4 or 5 minutes.
Add chives and pour into heat-proof soup bowls.
Combine Roquefort cheese and heavy cream; whip cream softly and spoon mixture equally onto each bowl of soup.
Broil about 6 inches from heat until cream is lightly browned (1 to 2 minutes).
