Soups: Cream Lettuce 01 by Recipe Cottage

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	Cream Lettuce 01

		Cream of Lettuce Soup 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.