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.