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LOCATION: Recipes >> Soups >> Cream Lettuce 01

Print this Recipe    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.

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