Recipe for cooking cream of lettuce soup
Recipes from France :: French Soups and Stew
1 small onion, chopped 1/4 c. butter or butter-replacement 2 large heads Boston lettuce or 2 small bunches romaine, finely chopped 1/4 c. flour 3 c. water 1 Tbsp. instant chicken bouillon 1 c. half-and-half 1/2 tsp. salt 1/8 tsp. pepper Mint leaves or parsley Cook and stir onion in butter in 3-quart saucepan over low heat until tender. Reserve 1 c. lettuce; stir remaining lettuce into onion. Cover and cook over low heat until lettuce wilts, about 5 mins. Stir in flour; cook and stir 1 minute. Add water and bouillon. Heat to boiling, stirring constantly. Boil and stir 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, half-and-half, salt and pepper. Heat just to boiling. Garnish with mint.
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