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LOCATION: Recipes >> Soups >> Title: Cream of Lettuce Soup

Print this Recipe    Title: Cream of Lettuce Soup

Categories: Soups
Yield: 4 servings

1 lb Boston lettuce
1 lg Onion, finely sliced
2 oz Butter
2 oz All-purpose flour
6 tb Clarified butter
4 Slices white bread, crusts
-removed, sliced into cubes
2 Cloves garlic, crushed and
-chopped to a pulp
16 oz Milk
16 oz Chicken stock
Freshly ground salt
Freshly ground white pepper

Thoroughly rinse lettuce and remove cores. Heat a soup tureen.

Place lettuce leaves in a large, dry saucepan and cook over medium
heat for 6 minutes.

Into another pan on low heat, place butter, stir in onion, and let
cook until soft. Stir in flour, making a roux. Cook 3 minutes while
stirring.

Stir milk into roux and half of the chicken stock.

Remove cooked lettuce from pot, puree in a blender and add to soup.
Add rest of chicken stock and cook while stirring for 7 minutes or
until thickened. Season to taste with salt and pepper.

Pour 4 tb clarified butter into a small frypan and when heated, add
cubes of bread, occassionally shaking pan to prevent them from
getting too brown. Add another 2 tb clarified butter and garlic
cloves.

Drain garlic bread "croutons" on a paper towel. Place on heated
serving dish.

Strain lettuce soup through a sieve into soup tureen and serve at once
with croutons.

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