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Cream Of Lettuce Soup

Global.Potpourri's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Mint leaves/Parsley 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Chicken

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