Cream Of Lettuce Soup
|Onion||1 Small, chopped|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Boston lettuce head/2 small bunches romaine||2 Large, finely shredded|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||3 Cup (48 tbs)|
|Instant chicken bouillon||1 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Mint leaves/Parsley||1 Tablespoon|
Cook and stir onion in margarine in 3-quart saucepan over low heat until tender.
Reserve 1 cup lettuce; stir remaining lettuce into onion.
Cover and cook over low heat until lettuce wilts, about 5 minutes.
Stir in flour; cook and stir 1 minute.
Add water and bouillon.
Heat to boiling, stirring constantly.
Boil and stir for 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, the half-and-half, salt and pepper.
Heat just to boiling.
Garnish with mint.
Serving size: Complete recipe
Calories 960 Calories from Fat 642
% Daily Value*
Total Fat 73 g111.7%
Saturated Fat 25.3 g126.3%
Trans Fat 0 g
Cholesterol 89.5 mg29.8%
Sodium 1115.3 mg46.5%
Total Carbohydrates 64 g21.3%
Dietary Fiber 7.7 g31%
Sugars 12.9 g
Protein 17 g33.7%
Vitamin A 284.7% Vitamin C 46.9%
Calcium 44% Iron 37.2%
*Based on a 2000 Calorie diet